T  S 

r& 

9 

<3 


r-NRLF 


3DM 


No*  500 


HANDBOOK 


on 


Warp  Siziii' 


C\j 

o      ™ 


GIFT  OF 


HAND  BOO'I 


on 


Warp  Sizing 


ONE  DOLLAR 


Copyrighted  1919  by  C.  J.  Tagliabue  Mfg.  Co. 


LIABUE 


MFG.CO. 

TEMPERATURE     ENGINEERS 
\J3-68  Thir^Third  Si.  Brooklyn.N.Y. 


CHICAGO  BOSTON  PITTSBURGH 

TULSA,  OKLA.  PORTLAND,  ORE. 

SAN   FRANCISCO 


To  the  Reader:  — 

'V  ^HIS  Hand  Book  is  not 
intended  as  a  compend- 
ium on  warp  sizing  but  is 
designed  to  place  in  the 
hands  of  the  practical  man, 
some  exact  facts  covering 
several  important  points. 
It  is  hoped  that  it  will  help 
to  make  better  weaving 
warps. 


Slashing  of  Cotton  Warps 

By  Prof.  Everett  H.  Hinckley 

New  Bedford  Textile  School 

IMPORTANCE  OF  SLASHING 

In  the  manufacture  of  cotton  cloth,  there  is  no  process  of 
which  the  actual  cost  bears  so  remote  a  relation  to  its  value 
as  in  the  slashing  of  warps.  The  organization  of  the  mill 
may  be  such  that  the  cotton  passes  through  the  usual  stages 
of  preparation  as  picking,  carding,  combing  and  spinning 
without  undue  waste,  producing  a  uniform  product.  Yet,  as  a 
result  of  poor  slashing,  the  weaving  department  will  be  oper- 
ated only  with  great  difficulty. 

As  a  result  of  these  conditions,  production  drops,  seconds 
increase  and  the  operatives  grow  dissatisfied.  Although  the 
overseer  of  weaving  and  his  assistants  do  their  best,  they 
cannot  overcome  these  adverse  conditions.  Adjustment  of 
tension,  temperature  and  moisture  will  help  to  remedy  the 
situation,  but  by  no  means  cure  it. 

Important  as  slashing  is,  it  is  frequently  regarded  by  the 
management  as  of  minor  importance  and  does  not  receive  the 
attention  it  should.  There  are  several  reasons  for  this  situa- 
tion. The  process  involves  the  use  of  hot  sticky  liquids, 
hence  is  not  always  neat.  This  produces  conditions  which  do 
not  appeal  to  the  imagination  of  one  with  a  mechanical  or 
systematic  turn  of  mind.  Casual  observation  by  the  superin- 
tendent cannot  disclose  whether  the  size  mixture  is  right. 
The  word  of  the  slasher-tender  must  be  accepted  with  almost 
no  chance  to  verify  his  word. 

The  process  of  slashing,  compared  with  that  of  spinning 
or  weaving,  is  very  rapid.  The  amount  of  damage  caused  by 
any  errors  in  judgment  of  the  operator,  thus  extends  through 
considerable  of  his  product  before  correction  can  be  made. 
In  fact,  these  faults  sometimes  are  not  found  until  the  goods 
are  dyed  and  finished.  As  the  warps  are  not  all  put  in  the 
looms  at  once,  the  extent  of  the  damage  is  often  not  realized 
for  several  weeks.  By  this  time  it  is  too  late  to  correct  it. 
Thus,  the  results  obtained  in  slashing,  contain  elements 
largely  due  to  the  personality  of  the  overseer  and  his  slasher- 
tenders.  The  payment  of  dividends  is  directly  affected  by  a 
small  group  of  men  controlling  a  single  operation 

PROCESS   OF  SLASHING 

Control  of  the  several  factors  in  slashing  would  prevent 
this  undesirable  condition.  These  factors  are: 

(a)  The  nature  of  starch  used; 

(b)  The  nature  of  sizing  compound  used; 

(c)  The  cooking  of  the  "size"  mixture; 

(d)  The  method  of  applying  the  "size"; 

(e)  Condition  of  drying; 

(f)  Mechanical  condition  of  slasher. 


405129 


To  obtain  the  best  results  in  slashing,  we  must  use  the  most 
suitable  starch  and  "sizing"  compound,  see  that  the  time  and 
temperature  of  cooking  are  right,  have  proper  pressure  on 
the  squeeze  rolls  and  the  size  in  the  sow  box  at  the  right 
heat,  have  the  drying  cylinders  properly  heated,  and  be  sure 
that  the  adjustment  of  the  driving  gears  is  right. 

The  determination  of  what  is  best  in  each  case  usually 
rests  with  the  overseer  of  slashing  and  his  slasher-tenders. 
These  men  often  obtain  results  that  reflect  good  judgment  and 
keen  observation.  For  a  particular  mill,  each  one  of  the 
above  factors  may  be  made  standard  if  full  advantage  is 
taken  of  modern  devices.  It  is  our  purpose  to  direct  how 
this  may  be  done. 

MATERIALS  USED 

Of  the  starches  available,  good  practice  dictates  that  corn 
is  suitable  for  coarse  yarns  and  potato  for  fine  yarns.  In 
place  of  potato,  tapioca  starch  may  be  used.  Thin  boiling 
corn  starches  are  also  used  for  the  same  purpose.  Commer- 
cial starches  are  offered  on  the  market  in  a  high  state  of 
purity.  The  amount  of  moisture  they  contain  is  very  im- 
portant and  varies  greatly  with  weather  conditions.  It 
will  vary  so  much  that  mixtures  made  carefully  by  weight  do 
not  give  uniform  results.  On  one  day  100  Ibs.  of  starch  may 
contain  12  Ibs.  of  water,  and  starch  taken  from  the  same 
barrel  the  next  day  may  carry  20  Ibs.  of  water  in  each  100  Ibs. 
taken.  A  simple  and  practical  way  of  meeting  this  difficulty 
is  to  measure  the  starch  by  volume  instead  of  by  weight,  thus 
the  measuring  of  the  starch  is  not  difficult. 

The  "sizing"  compounds  on  the  market  offer  a  wide  field 
for  selection.  While  there  are  a  great  number  of  these  com- 
pounds, their  ingredients  can  be  classed  under  four  heads: 

(a)  Fats,  as  tallow  or  cotton  seed  oil; 

(b)  Soaps,  made  from  animal  or  vegetable  fats; 

(c)  Chemicals,  as  magnesium  chloride,  acetic  acid  or 

caustic  soda; 

(d)  Gums,  as  dextrine,  tragasol,  or  algin. 

The  fats  and  oils  assist  in  penetration,  soften  and  lubricate 
the  yarn.  The  soaps  also  lubricate  somewhat.  They  also 
give  stiffness  to  the  yarn.  The  chemicals  act  upon  the  starch 
in  various  ways.  Acids  cause  the  starch  paste  to  cook  thin; 
caustic  soda  changes  it  to  a  thick  gummy  material,  and  salts 
like  magnesium  chloride  attract  moisture  to  the  yarn,  thus 
making  it  more  pliable.  The  gums  usually  give  a  smooth 
uniform  tough  coating  to  the  yarn,  which  resists  better  the 
chafing  action  of  the  harness  and  reed.  The  "sizing"  com- 
pound as  sold,  frequently  contains  two  or  more  of  the  above 
materials.  Water  and  starch  may  also  properly  be  present 
to  make  the  "sizing"  compounds  easier  to  handle  in  the 
slasher  room. 

METHOD   OF   COOKING 

The  proper  cooking  of  the  size  mixture  in  the  kettle  al- 
ways presents  problems  difficult  to  handle.  Starch  is  insoluble 
in  cold  water  and  is  unacted  upon  by  it.  Fig.  1  shows  corn 


\ 


Fig.  1.       Corn  Starch  in  Cold  Water 


starch  in  cold  water  as  it  appears  under  the  microscope.  As 
the  water  grows  warmer,  the  starch  granules  swell.  Fig.  2  is 
a  micro-photograph  of  corn  starch  after  it  has  been  heated 
at  130°  F.  for  30  minutes.  By  comparing  the  size  of  these 
granules  with  those  of  Fig.  1,  a  good  idea  of  this  swelling 
action  will  be  obtained.  Further  heating  in  water  at  higher 
temperatures,  causes  the  starch  granules  to  burst  and  form  a 
semi-transparent  paste.  The  starch  in  Fig.  3  has  been  heated 
at  160°  F.  for  thirty  minutes.  Nearly  all  of  the  granules  are 
broken  up.  A  few  that  have  been  mechanically  enclosed  in 
paste,  still  exist  in  lumps.  By  heating  the  starch  at  a  boil 


Fig.  2.      Corn  Starch  Heated  to  130°F.  for  30  min. 


Fig.  3.      Corn  Starch  Heated  to  160°F.  for  30  min. 


all  the  lumps  are  broken  up  and  a  uniform  paste  results.  Fig. 
4  shows  a  starch  in  this  condition.  The  vine-like  effect  is 
characteristic  of  a  well  pasted  starch.  Continued  action  of 
hot  water  on  the  starch  slowly  changes  it  to  sugars  that  are 
soluble  in  water.  If  acids  or  salts  are  present,  the  action  is 
hastened.  These  sugars  have  little  value  as  protecting  or 
stiffening  agents  for  the  yarn.  If  boiled  with  an  open  steam 
pipe,  the  mixture  is  diluted  with  condensed  steam.  Hence 
the  cooking  of  the  size  is  an  operation  that  calls  for  good 
judgment  and  careful  control. 


Fig.  4.       Corn  Starch  Boiled 


ADJUSTMENT  OF  MACHINE 

Sufficient  pressure  should  be  exerted  by  the  squeeze  rolls 
to  flatten  the  yarn  out,  squeeze  out  the  air  and  bruise  the 
waxy  coating  so  that  when  released  from  pressure,  the  yarn 
will  suck  up  the  sizing  mixture.  The  sizing  mixture  in  the 
sow  box  should  be  kept  hot  enough  to  prevent  it  skimming 
over,  but  not  so  hot  as  to  cause  excessive  thinning  by  chem- 
ical changes  or  dilution  with  condensed  steam.  //  the  tem- 
perature of  the  size  is  not  uniform,  the  drying  of  the  yarn 
will  not  be  uniform.  This  will  also  give  hard  and  soft  warps. 

The  temperature  of  the  drying  cylinders  is  usually  kept 
constant  by  pressure  regulators.  Little  difficulty  arises  at 
this  point.  As  the  cylinders  are  usually  housed,  there  are 
large  losses  of  heat  due  to  radiation.  Hence  much  more 
steam  is  used  than  required. 

The  drives,  gears  and  other  mechanical  connections  on  the 
slasher  should  have  frequent  attention  by  a  good  mechanic. 
This  will  prevent  undue  breakage  at  the  lease  rods,  prevent 
over  straining  of  the  yarn,  and  cause  the  proper  "building" 
of  the  warp. 

No  device  will  ever  do  away  with  the  need  of  careful  men 
to  operate  the  slasher.  However,  the  operator  may  be  as- 
sisted to  a  great  extent  by  the  purchase  of  proper  mechanical 
devices  to  govern  the  valuable  points  to  which  attention  has 
been  called.  Of  these  devices,  there  is  probably  none  that 
present  opportunities  for  greater  improvements  of  the  slash- 
ing process  than  those  that  control  the  temperatures  of  cook- 
ing and  applying  the  size. 


INFLUENCE  OF  TEMPERATURE    (Coarse  Yarn) 

The  following  article  is  a  report  of  results  obtained  in  a 
practical  test  made  at  the  Naumkeag  Steam  Cotton  Com- 
pany, December  3,  1918.  Slashers  at  this  mill  were  equipped 
with  Tagliabue  Air-operated  Temperature  Controllers,  so  that 
is  was  possible  to  carry  on  the  work  under  uniform  tempera- 
ture conditions.  Uniform  level  of  "size"  in  the  slasher  box 
was  maintained  by  the  use  of  the  Nivling  system,  whereby  the 
overflow  of  the  slasher  box  was  adjusted  to  a  definite  depth 
and  the  "size"  being  constantly  circulated  by  a  pump  from 
the  main  reservoir  to  each  slasher.  The  "size"  was  mixed 
and  cooked  in  separate  kettles,  one  or  more  of  which  were 
continually  delivered  to  the  above  reservoir  so  that  the  re- 
sults obtained '  on  the  various  slashers  represented  the  same 
''sizing"  mixture.  The  machines  themselves  were  practically 
new  and  in  excellent  mechanical  condition.  Thus,  it  is  be- 
lieved that  in  this  test  superior  accuracy  was  obtained. 


WEAVING  TEST 

The  weaving  test  was  carried  out  on  adjacent  looms  in  the 
same  set,  all  the  warps  being  tied  in  and  started  up  at  the 
same  time.  A  spare  hand  acted  as  observer.  The  atmos- 
pheric condition  was  fairly  uniform,  and,  of  course,  as  the 
warps  were  woven  simultaneously  was  the  same  for  each 


The  upper  picture  shows  one-half  of  the  slasher-room,  illus- 
trating five  of  the  slashers  at  the  Naumkeag  Steam  Cotton 
Company  Mills.  The  lower  picture  illustrates  the  size  box  at 
the  far  end  of  the  above  picture,  slightly  enlarged,  also  the 
"TAG"  Automatic  Temperature  Controller  and  Recorder 


warp.  An  accurate  record  was  kept  by  the  spare  hand  of  the 
yarn  breakage  over  a  period  of  IVz  working  days,  and  finally 
the  fabric  was  subjected  to  the  usual  inspection  in  the  cloth 
room.  Besides  the  usual  qualities  such  as  pick  and  sley, 
weight  per  yard,  the  tensile  strength  of  the  woven  cloth  was 
also  obtained. 

By  reference  to  the  micro-photographs  shown  on  pages  4 
and  5,  it  will  be  readily  seen  that  there  are  certain  tempera- 
ture limits  within  which  a  starch  paste  must  be  kept  in  order 
to  keep  it  uniform  in  consistency.  It  is  further  evident  that 
there  must  be  some  point  within  these  limits  at  which  the 
yarn  slashed  will  weave  best.  As  the  final  criterion  of  the 
value  of  the  slashing  process  must  be  how  the  warps  weave, 
especial  stress  is  laid  in  this  article  on  the  results  obtained 
in  that  test. 


TEMPERATURE  OF  SIZE 

From  the  practical  point  of  view  of  the  slasher-tenders, 
the  "size"  in  the  slasher  box  should  be  kept  hot  enough  so 
that  it  will  not  "skin  over,"  and  thin  enough  so  as  not  to 
cause  creeping  of  the  covering  on  the  slasher  rolls  or  "pick- 
ing up"  on  the  drying  cylinders.  On  the  other  hand,  if  the 
"size"  is  kept  too  hot,  it  will  be  thinned  by  the  condensation 
of  excess  of  steam,  and  also  by  production  of  invert  sugar. 
Among  practical  slashers,  there  is  a  wide  variety  of  opinion 
as  to  the  proper  temperature  at  which  the  "size"  should  be 
kept.  Some  state  that  actual  and  constant  boiling  should 
take  place;  others  that  it  should  be  "very  hot";  others  "good 
and  hot";  all  of  which  terms  to  the  practical  man  of  long, 
experience  mean  something  fairly  definite,  but  to  others  of 
less  experience,  something  quite  vague.  There  are  many  rea- 
sons why  there  should  be  this  variety  of  opinion.  Chief 
among  these  are  the  facts  that  the  warps  vary  so  much  in 
density,  in  twist  of  yarn,  and  in  kind  of  cotton  used.  Also, 
and  more  difficult  to  control,  is  the  variation  in  factor  of 
judgment. 

DETAILS  OF  TEST 

Description  of  Warps: 

Yarn  No.  22's 

Ends  6168 

Cuts  per  Beam     13  (approximate  length  of  cuts  40  yds.) 
Warps  drawn  in  68  ends  per  inch,  plain  weave  2  ends  per 
dent. 

Description  of  Slashing  Test: 

The  warps  were  run  at  the  following  temperatures: 
Warps    (1)      Controlled    at    171°F. 

(2)  Controlled    at    197°F. 

(3)  Controlled    at   207°F. 

The  Tagliabue  Automatic  Controller  kept  the  temperature 
within  such  limits  that  the  greatest  variation  per  warp  was 
3°.  The  temperatures  here  given  are  the  average  for  the 
period  covered  by  the  warp. 


Fig.  1.      Warp  Breakage  due  to  Knots  in  Yarn. 


EVALUATION  OF  RESULTS 

The  cloth  was  woven  on  four  adjacent  90"  looms,  running 
at  the  rate  of  104  picks  per  minute.  The  breakage  of  yarn 
m  the  weaving  test  was  noted  and  classified  in  the  follow- 
ing manner: 

(a)  Knots 

(b)  Coarse   threads 

(c)  Bunches 

(d)  Unknown 


failt  -nUn  f°r  731/2    hours    <71/2    davs)-     Of  these 

faults,  there  will  be  some  variation  from  warp  to  warp,  but  it 
is  believed  this  is  reduced  to  minimum  in  this  test  by  the  large 

know  ?  °f/arn  °/  this  number  beinS  made  at  this  mm.  The 
known  faults  are  due  to  spinning  and  spooling.  The  size  acts 
as  a  means  to  prevent  yarn  breakage  due  to  these  faults  The 


10 


v^ 


FAULTS, 


Classes  of  Faults  in  Warp  Yarn. 

spoolers'  knots  being  made  by  machine  were  very  uniform 
in  shape  and  strength.  By  the  nature  of  the  spooling  proc- 
ess, particularly  the  length  of  yarns  used,  these  knots  are 
likely  to  be  more  nearly  equally  distributed  than  any  other 
causes.  The  coarse  threads  and  bunches,  being  due  to  faults 
such  as  piecing  and  uneven  conditions  in  spinning  and  previ- 
ous process,  are  intermittent  and  by  no  means  regularly 
distributed.  Certain  ends  broke  for  which  no  cause  could  be 

fiven   and   therefore  had  to  be  classed  as  unknown.      Ends 
roken  by  catching  behind  lease  rods,  catching  in  the  har- 
ness or  reed,  or  due  to  other  weaving  conditions  would  be 
majority  of  these. 

OBJECT   OF   SIZING 

The  object  of  "sizing"  of  warps  is  to  furnish  to  each  end 
sufficient  strength  and  resistance  to  chafing  to  stand  the  oper- 
ation of  weaving.  In  arriving  at  the  value  of  any  conditions 
of  s  ashing,  due  attention  must  be  given  to  the  fact  that  some 
of  these  faults  already  in  the  yarn  may  be  incurable.  Coarse 
threads  may  be  so  weak  that  no  amount  of  starch  paste  will 
stick  them  together  strong  enough  to  weave.  Bunches  may 
be  small  and  weave  in  without  breaking  or  they  may  be  very 


11 


m 


—/ 


DAYS. 

Fig.  2.      Warp  Breakage  due  to  Bunches,  Coarse  Threads  and 
Unknown  Causes. 


large,  causing  serious  breakage.  Conditions  in  slashing  that 
improve  the  weaving  value  of  coarse  threads,  would  decrease 
that  of  the  bunches.  Coarse  threads  would  weave  best  if 
slashed  at  high  temperature  where  the  strongest  yarn  is  ob- 
tained. Bunches  would  weave  best  if  softer,  a  condition 
obtained  when  the  "size"  is  at  a  lower  temperature.  Knots 
would  weave  best  under  similar  conditions  to  bunches.  In 
order  to  arrive  at  the  proper  meaning  of  the  results  obtained, 
these  facts  must  be  borne  in  mind. 

DISCUSSION  OF  RESULTS 

The  results  of  the  record  obtained  by  the  observer  in  the 
weaving  test  were  analyzed  and  charts,  Figs.  1  and  2,  made, 
showing  the  breakage  due  to  each  of  the  four  causes.  From 
these  charts  it  will  be  seen  that  the  breakage  of  warp  ends 
due  to  knots  is  lower,  the  lower  the  temperature  of  applica- 


12 


/-/OURS. 
Fig.  3.     Temperatures  Recorded  with  Hand  Control. 


tion  of  the  "size."  Further,  it  is  approximately  proportional 
to  the  -temperature.  The  breakage  due  to  bunches,  as  would 
be  expected,  is  very  erratic,  but  the  higher  temperatures 
show  the  most  breakage.  In  the  case  of  the  coarse  threads, 
the  regularity  is  more  striking,  the  lowest  temperature  giving 
the  highest  breakage.  Unknown  causes  again  give  us  an 
irregular  chart,  but  the  chart  shows  in  a  general  way  that 
the  breakage  is  directly  proportional  to  the  temperature.  As 
all  these  faults  are  met  with  in  everyday  work,  the  conclu- 
sions to  be  of  value  must  be  based  upon  the  totals. 

TABLE  1. 
Loom  Breakage. 


No.  of  Warp 
1 
2 
3 

Total 


Knots 
51 
84 
89 


Bunches 
38 
46 
42 


224 


126 


Coarse 

Threads 

12 

14 

12 

38 


Unknown 

23 
22 
30 

75 


Total 
124 
166 
173 

463 


These  also  show  a  decided  advantage  for  the  lower  tem- 
perature control,  and  also  retain  the  breakage  proportional 
to  the  temperature. 

CHECK  TESTS 

For  purposes  of  comparison,  warps  were  also  run  on  an- 
other slasher,  using  the  same  kind  of  yarn  and  in  every  way 
keeping  the  conditions  as  near  the  same  as  those  used  for 
warps  1,  2  and  3,  except  that  the  steam  was  controlled  by 
hand.  By  referring  to  Chart  3,  it  will  be  seen  that  the  part 
of  this  warp  woven  was  sized  at  an  average  temperature  of 
194°  F.  The  results  obtained  in  weaving,  confirm  in  a  general 
way,  the  conclusions  obtained  from  the  controlled  temperature 
work.  As  this  warp  was  made  from  another  set  of  warper 
beams,  too  close  a  comparison  cannot  be  made.  It  is  ex- 
pected that  the  number  of  knots,  bunches  and  coarse  threads 


13 


*  Fig.  4.    Breakage  due  to  Knots  in  Warp  No.  4  and  Regulars. 
(Regular  refers  to  Automatic  Control) 

will  vary  according  to  conditions  existing  in  the  course  of 
preparation  of  these  beams.  Such  was  the  case.  The  tempera- 
ture was  recorded  by  a  self-recording  thermometer,  the  face 
of  which  could  not  be  seen  by  the  operator,  he  relying  solely 
on  his  own  judgment.  Fig.  3  shows  the  temperature  re- 
corded. 


*  (Author's  note).  Referring  to  charts,  figures  4  and  5,  the  reason 
hand  control  shows  a  trifle  better  than  the  results  obtained  by  automatic 
control  is  probably  due  to  the  fact  that  "hand  control"  covered  a  single 
warp,  which  had  been  better  prepared  and  was  more  free  from  knots  and 
bunches.  The  warps  slashed  under  "regular  or  automatic  control"  were 
the  run  of  the  mill.  This  assumption  is  strengthened  by  the  fact  that 
breakage  from  unknown  causes  were  larger  on  the  "hand  control."  . 

Of  course,  if  complete  reliance  was  placed  on  the  experimental  basis 
of  this  test  only,  there  would  be  an  advantage  for  "hand  control"  at  the 
temperature  noted.  However,  these  tests  will  undoubtedly  appeal  more 
strongly  to  the  practical  man  in  their  present  form  because  he  is  aware 
of  the  variations  which  exists  in  knots  and  bunches  and  knows  that  these 
facts  must  be  considered  in  deciding  upon  the  value  of  test  like  these. 


14 


DAYS. 


*Fig.  5.      Breakage  due  to  Bunches,  Coarse  Threads  and 
Unknown  Causes  in  Warp  No.  4  and  Regulars. 

(Regular  refers  to  Automatic  Control) 

The  results  obtained,  Table  2,  indicate  a  better  condition  of 
yarn  before  slashing,  i.  e.,  fewer  knots  and  other  defects.  The 
breakage  is  lower  than  any  of  the  other  warps  except  those 
for  unknown  causes.  The  breaks  occurring  due  to  the  latter, 
are  almost  exactly  the  average  of  the  four  warps  considered. 
.This  further  confirms  the  idea  of  a  better  prepared  warp 
before  slashing.  These  results  thus  confirm  the  previous 
deductions. 

TABLE  2. 
Loom  Breakage.      (Average  Temp.  199°F.). 

Coarse 

No.  of  Warp      Knots      Bunches      Threads      Unknown      Total 
4  53  29  5  25  112 

As  a  further  check  on  these  tests,  note  was  taken  of  the 
breakage  of  three  other  warps  running  in  the  same  set  of 
looms.  These  warps  were  slashed  several  weeks  earlier  at  a 


15 


controlled  temperature  of  195 °F.  The  average  results  ob- 
tained in  these  cases,  Table  3  and  Figs.  4  and  5,  are  in  fur- 
ther confirmation  that  the  breakage  is  proportional  to  the 
temperature. 

TABLE  3. 
Loom   Breakage.      (Temperature   195CF.). 

Coarse 

No.  of  Warp  Knots  Bunches  Threads  Unknown  Total 

Automatic    Control        64  33  10  20  127 

CONCLUSIONS. 

From  the  foregoing  tests,  the  conclusion  is  drawn  that  the 
temperature  of  application  of  sizing  has  a  marked  effect  on 
the  results  obtained  in  weaving.  That  for  warps,  of  the  type 
represented  by  these  tests,  the  lower  temperature  of  appli- 
cation, providing  the  "size"  does  not  "skin"  over,  or  the  rollers 
slip,  the  better  weaving  results.  This  advantage  amounts 
to  approximately  one  end  for  each  two  degrees  drop  from 
210° F.  for  the  warps  woven. 

In  applying  the  above  results  in  practice,  care  must  be 
taken  not  to  reduce  the  temperature  of  "size"  to  a  point  where 
it  will  not  be  properly  dried,  or  where  the  thinner  yarn  will 
not  be  sufficiently  stiffened  to  stand  the  weaving.  There  is 
also  saying  in  steam  but  no  attempt  has  been  made  to  ascer- 
tain this,  nor  of  the  indirect  results  obtained  by  relieving  the 
slasher-tender,  the  boss,  and  the  superintendent  of  looking 
after  the  detail  of  steam  in  the  size  box. 

INFLUENCE  OF  TEMPERATURE  (Medium  Yarn). 

Although  the  results  obtained  at  the  Naumkeag  Steam  Cot- 
ton Mill  indicated  with  considerable  directness,  that  tempera- 
tures much  below  that  of  boiling  water  are  desirable  in  the 
size  box,  it  is  thought  best  to  test  the  accuracy  of  this  con- 
clusion by  carrying  out  another  series  of  tests  on  different 
yarns  at  a  different  mill,  and  under  entirely  different  operat- 
ing conditions. 

For  this  purpose,  the  New  Bedford  Cotton  Mills  Corpora- 
tion offered  the  use  of  their  plant.  In  general,  the  plan  of 
work  was  the  same  as  at  the  Naumkeag  Steam  Cotton  Com- 
pany. Several  warps  were  slashed  under  varied,  but  con- 
trolled temperature  conditions,  and  the  degree  of  success 
attained,  judged  by  the  results  obtained  in  weaving.  Finer 
yarns  and  a  much  denser  warp  were  used  and  the  looms  were 
run  faster.  The  slashing  was  done  on  Saco-Lowell  slashers. 
All  the  warps  were  run  on  one  machine.  None  of  the  usual 
condition  of  operation  at  this  mill  were  altered  but  that  of 
temperature. 

DETAILS  OF  SLASHING 

Average  speed  of  machine  25.7  yards  per  minute;  12 
slasher  beams  of  35s  single  yarn,  482  ends  each,  were  made 
up  into  10  loom  beams;  average  number  cuts  per  loom  beam, 
9.7. 

The  sizing  mixture  was  carefully  made  to  insure  uniform 
quantities  of  material  from  vegetable  starch,  a  gum  and  a 


16 


Chart  5. 


Ends  Broken  due  to  Knots.     Warps  Slashed  at  the 
New  Bedford  Cotton  Mills  Corporation. 


softener.  Each  mixing  was  properly  boiled,  then  run  into  a 
supply  tank  from  which  all  the  slashers  drew  their  supply. 
The  slasher  has  two  inlet  valves  for  size,  one  at  each  end  of 
the  size  box.  These  valves  were  linked  together  by  a  steel 
rod  so  that  both  valves  opened  at  the  same  time.  The  top 
squeeze  rolls  were  carefully  lapped  with  a  high  grade  of 
slasher  cloth.  The  steam  pressure  in  the  drying  cylinder  was 
kept  nearly  constant,  averaging  12.8  Ibs.  Each  warp  was 
completely  dried. 

DETAILS  OF  WEAVING  TEST 

50"  Crompton  &  Knowles  loom  —  3  x  3  ;  156  sley  —  6  harness 
plain;  4  ends  in  a  dent;  26  picks  of  No.  10  filling  yarn;  36 
inches  wide  in  the  cloth;  looms  run  150  picks  per  minute. 

A  special  reciprocating-rod  was  used  to  open  the  yarn  back 
of  the  regular  lease  rods.  Owing  to  the  density  of  the  warp 
and  consequent  high  breakage  of  yarn,  only  one  warp  could 
be  put  in  a  weaver's  set  at  a  time,  so  the  two  warps,  6  and  1, 
used  for  comparison,  were  run  successively  on  the  same  loom. 
Humidity  conditions  were  fairly  constant  so  that  no  appre- 
ciable variation  entered  the  results  by  weaving  the  warps  suc- 
cessively. 

Further  confirmation  of  the  results  was  made  by  running 
another  warp,  8,  in  another  set  of  looms  but  near  the  first  set. 
An  observer  took  accurate  note  of  all  ends  broken  out  either 
at  the  back  of  the  loom  or  in  the  shed  and  classified  under 
causes  as  "knots,"  "bunches,"  "coarse  threads"  and  "un- 
known." The  first  three  are  shown  in  Fig.  1.  This  last  class 
comprised  ends  broken  in  the  shed  for  which  the  cause  was 
not  readily  apparent.  Some  of  the  probable  causes  for  these 
ends  breaking  are  thin  threads,  slack  ends,  rough  harness 
eyes  and  tight  ends. 


17 


Chart  6.      Ends  Broken  due  to  Bunches,  Coarse  Threads 

and  Unknown  Causes.      Warps  Slashed  at  the 

New  Bedford  Cotton  Mills  Corporation. 


LOOM  BREAKAGE 

Two  warps,  one  slashed  at  212°  F.,  warp  6,  the  other  at 
174°F.,  warp  7,  were  woven  on  the  same  loom  by  the  same 
weaver.  The  results  obtained  over  equal  yardage  of  woven 
cloth  are  as  follows: 

Warp      Temperature  Knots  Bunches  Coarse  Unknown  Total 

of  sizing  Threads 

6  174°  F.  45           48             3               28           124 

7  212°  F.  122           54           10               39           225 


Table   4.     Loom  Breakage   Warps   Slashed   at  Different 
Temperature . 


These  results  are  shown  in  detail  by  charts  5  and  6.  Com- 
parison of  the  figures  show  at  once  the  marked  superiority 
of  the  warp  sized  at  174°  F.  The  breakage  due  to  knots  of  the 
warp  sized  at  174°  F.  is  less  than  half  that  of  the  warp  at 
212°  F.  The  breakage  due  to  bunches  is  slightly  less,  but  as 
this  fault  is  accidental  no  great  stress  can  be  laid  on  this 
point.  The  breakage  due  to  unknown  causes  is  nearly  one- 
third  less,  and  that  due  to  coarse  threads  over  two-thirds  less 
than  that  of  the  warp  sized  at  212°  F.  Faults  due  to  coarse 
threads  should  be  made  to  weave  better  by  the  sizing,  as 
should  also  those  due  to  unknown  causes.  The  results  ob- 
tained must  be  considered  for  their  face  value. 

The  totals  show  an  advantage  of  44.9  per  cent,  for  the  warp 
sized  at  the  lower  temperature.  A  comparison  of  the  charts 
shows  that  this  advantage  was  held  throughout  the  test. 
That  is,  these  results  show  no  evidence  of  being  accidental, 
but  do  indicate  the  true  conditions.  Hence,  better  weaving 
is  to  be  expected  from  a  warp  sized  at  lower  temperatures. 


Chart  7.      Ends  Broken  due  to  Knots,  Bunches,  Coarse  Threads 

and  Unknown  Causes.      Warps  Slashed  at  the 

New  Bedford  Cotton  Mills  Corporation. 

CHECK   TEST 

In  order  to  check  the  above  conclusion,  another  warp  sized 
according  to  the  usual  method  of  the  mill  on  the  same  ma- 
chine at  a  controlled  temperature  of  209°  F.,  was  woven  in 
another  set  of  looms.  The  weaver  selected  was  one  of  the 
best  in  the  room  and  the  test  run  over  a  much  longer  period 
of  time.  The  results  are  given  in  table  5.  Using  the  same 
units  as  for  charts  5  and  6,  chart  7  was  laid  out  showing  the 
details  of  this  test. 
Warp  Knots  Bunches  Coarse  Unknown  Total 

Threads 

309  205  63  13  590 

Table  5.     Loom  Breakage  Warp  Slashed  in  the  Usual  Manner 

These  results  show  that  the  effect  on  temperature  is  very 
regular  and  the  defective  ends  are  inversely  proportional  to 
it.  Table  6  was  prepared  to  show  the  ends  broken  per  linear 
yard  woven.  Chart  8  gives  the  graphical  comparison  of  these 
values : 


Warp 


Unknown  Total 


Temperature  Knots  Bunches  Coarse 

Threads 

174°  F.         .600         .640         .40 
212°  F.       1.627         .720         .133 
209°  F.       1.141         .759         .223 
Table  6.  Ends  Broken  per  Linear  Yard  of  Cloth  Woven 

(New  Bedford  Cotton  Mills  Corporation.) 


.374 
.520 
.048 


1.654 
3.000 
2.181 


COMPARISON  OF  TESTS 

So  evident  did  this  proportional  relation  appear,  that  the 
results  obtained  at  the  Naumkeag  Steam  Cotton  Mills  were 
calculated  in  the  same  manner  for  comparison,  and  are  given 
in  table  7.  In  this  case,  three  different  controlled  tempera- 
tures give  a  better  opportunity  to  develop  the  curve.  The  in- 
teresting conclusion  is  reached  that  lowering  the  temperature 
increases  the  weaving  qualities  of  the  yarns. 


19 


Chart  8.     Total  Ends  Broken  per  Yard  of  Cloth.     Warps  Slashed 

at  the  Naumkeag  Steam  Cotton  Company  and  the 

New  Bedford  Cotton  Mills  Corporation. 

Warp  Temperature  Total 

1  171°  F.  .767 

2  197°  F.  1.070 

3  207°  F.  1.130 

Table  7.     Ends  Broken  per  Linear  Yard  of  Cloth  Woven 

(Naumkeag   Steam  Cotton   Co.) 

There  is  a  considerable  higher  breakage  per  yard  in  results 
obtained  at  the  New  Bedford  Cotton  Mills  Corporation.  This 
is  due  to  a  variety  of  causes.  The  most  important  of  these  are 
the  greater  speed  of  the  loom,  the  higher  numbers  of  the  yarn, 
the  width  of  the  cloth,  and  the  density  of  warp  in  the  goods 
woven  at  that  mill.  Without  trying  to  deduce  any  hard  and 
fast  rule,  if  we  assume  that  the  breakage  of  yarn  is  directly 
proportional  to  the  density  of  the  warp,  the  numbers  of  the 
yarn,  the  speed  of  the  loom,  and  to  the  width  of  the  cloth,  we 
obtain  a  factor  by  use  of  which  the  instructive  comparative 
figures  shown  in  table  6  were  calculated. 

(156  H- 68)  X  (150 -=-104)  X  (35-^-22)  X  (36  -^  90)=  2.11 
Warp  As  Determined  As  Calculated 

1  .767  .         1.612 

2  1.070  2.258 

3  1.130  2.384 
Table  8.     Calculated  Breakage  per  yard 

(New  Bedford  Cotton  Mills  Corporation.) 

These  values,  along  with  the  corresponding  ones  for  the 
warps  6  and  7,  are  shown  in  graphic  form  in  Chart  9.  The 
curve  for  the  fine  warp  is  just  reverse  in  form  of  that  for  the 
coarse  warp.  This  is  due  partly  to  the  kind  of  starch  and  the 
nature  of  sizing  compound  used.  Since  each  sizing  mixture 
represents  the  usual  practice  for  mills  running  on  these  goods, 
the  results  are  of  direct  importance  and  can  be  applied  with- 
out change  to  concrete  problems  of  sizing.  These  curves  show 
in  a  striking  manner  the  value  of  lower  temperatures  in  size 
box.  They  also  show  that  the  finer  and  denser  the  warp  the 
greater  the  necessity  for  this  regulation. 


20 


gooct      asoo 


Chart  9.      Total  Yards  of  Yarn  Woven  per  End  Broken.     Warps 

Slashed  at  the  Naumkeag  Steam  Cotton  Company  and 

the  New  Bedford  Cotton  Mills  Corporation. 

As  a  check  on  the  calculated  per  yard  basis  of  comparison 
the  results  obtained  in  the  weaving  tests  were  calculated  on  a 
basis  of  the  actual  number  of  yards  of  yarn  woven  in  each 
warp.  This  is  a  better  and  more  direct  basis  for  comparison 
than  that  of  yards  of  cloth  woven.  The  results  of  this  calcu- 
lation were  similar  to  the  previous  ones,  indicating  clearly 
the  advantage  of  lower  temperature. 

(Naumkeag  Steam  Cotton  Co.)  (New  Bedford  Cotton  Mills  Corp.) 

Temperature  °F.  Yards     Temperature  °F.  Yards 


171 
197 
207 


8041 

5764 
5458 


174 

207 
212 


3505 
2652 
1928 


Table  9.  Yards  of  Yarn  Woven  per  End  Broken 

CONCLUSIONS 

Throughout  these  tests,  the  results  point  steadily  to  the  fact 
that  the  lower  the  temperature  that  the  size  is  applied  within 
the  limits  tested  (171°  to  212°  F.),  the  better  the  results  ob- 
tamed  in  weaving.  The  application  of  this  knowledge  is  not 
difficult.  But  when  applying,  account  should  be  taken  of  the 
fact  that  each  size-maker  has  his  own  formula.  These  fre- 
quently vary  greatly.  If  the  formula  gives  a  very  thick 
'mixing,  the  temperature  of  the  size  will  have  to  be  kept  up  to 
prevent  the  squeeze  rolls  from  slipping  and  consequent  stop- 
ping of  the  cloth  covers  of  the  top  roll.  Such  a  thick  mixing 
may  be  necessary,  although  it  adds  to  the  difficulty  in  drying 
to  meet  particular  conditions.  Such  conditions  obtain  in 
practice  and  they  must  be  recognized  and  reckoned  with.  With 
these  things  in  mind,  it  is  recommended  that  a  temperature 
as  near  170°  F.  be  maintained  in  the  size  box  as  is  possible 
and  not  run  into  these  difficulties.  In  the  case  of  slashing 
warps  similar  to  1,  2  and  3,  I  would  advise  running  them  at 
170  F.  For  the  finer  grosgrain  warp,  I  would  advise  on  ac- 
count of  the  difficulties  above  mentioned,  185°  F  as  the  Drooer 
temperature. 


21 


BREAKING  STRENGTH  OF  SIZED  YARNS 

The  increase  in  the  strength  of  yarn  is,  of  course,  partly 
determined  by  the  sizing  formula,  but  for  any  particular  for- 
mula, the  strength  of  the  yarn  is  increased  by  increasing 
the  temperature  of  application  within  the  limits  herein  set 
forth.  Stronger  yarn  does  not  mean  increased  weaving  value 
but  just  the  reverse.  Pliability,  not  strength,  is  the  factor 
determining  good  weaving.  This  is  shown  in  the  following 
table  based  on  results  obtained  in  a  mill  making  22's  cotton 
yarn  exclusively. 

Temperature     Ends  broken       Breaking  %  Gain 

in  size  box.     per  yard  cloth.  Strength  Ozs.  in  Sizing: 
Unsized  Yarn                                                 10.03 

Sized  at       171°  F.                   .77                 12.76  27.21 

"       "       197°  F.                 1.07                 13.19  31.50 

207°  F.                  1.13                 13.46  34.19 

Roughly  speaking,  there  was  an  increase  of  1%  in  breaking 
strength  for  each  6°  the  temperature  was  raised.  The  diffi- 
culty in  weaving  increased  6.8%  for  each  6°  rise  in  the  tem- 
perature. 

BREAKING  STRENGTH  OF  CLOTH 

6"  section,  68  ends  per  inch,  No.  22's  yarn. 

Warp  yarn 

Cloth  Woven        before  Weaving 
Sized  at       171°  F.  285  Ibs.  326  Ibs. 

"       "        197°  F.  280  Ibs.  336  Ibs. 

"       "        207°  F.  317  Ibs.  344  Ibs. 

Again,  the  breaking  strength  of  the  cloth  after  weaving 
cannot  be  taken  as  a  criterion  to  judge  the  value  of  sizing, 
as  in  this  case,  the  cloth  made  from  the  best  weaving  warp 
breaks  at  the  lowest  weight.  On  the  opposite  page  are 
shown  micro-photographic  reproductions  of  the  three  cloths 
used  in  the  above  test.  The  one  made  on  the  warp  sized  at 
171°  is  noticeable  for  its  evenness  of  interweaving  and  plia- 
bility of  yarns. 

The  photographs  reproduced  on  the  following  pages  show 
the  penetration  of  the  starch  in  sizing.  It  is  very  difficult, 
if  not  impossible,  to  decide  from  these  photographs  which 
yarn  will  weave  best. 

The  dark  threads  are  the  warp  threads.  They  have  been 
stained  with  iodine  to  show  the  starch  still  upon  them.  It 
will  be  seen  that  the  warp  is  still  well  coated  with  starch.  In 
these  photographs,  the  wide  variations  found  in  the  di- 
ameter of  the  yarns  is  easily  noted.  In  the  photograph  of 
the  cloth  made  from  yarn  sized  at  197°,  near  the  bottom,  will 
be  noted  a  "thin  cud,"  one  of  the  sources  of  breakage  due  to 
"unknown  causes." 


22 


YARNS    BEFORE    WEAVING 


(Best  Weaving  Yarn) 
Sized  at  171°  F. 


Sized  at  197°  F. 


Sized  at  207°  F. 


23 


MICRO-PHOTOGRAPHS    OF    CLOTH    WOVEN 
FROM    PRECEDING    WARPS 


Sized  at  171°  F. 


Sized  at  197°  F. 


24 


SIZING  MATERIALS 

Acetic  Acid  is  a  colorless  or  slightly  brownish  liquid, 
readily  soluble  in  water.  It  is  usually  sold  as  8°  acid  (8° 
Twaddle)  which  contains  28%  of  acid.  It  is  useful  in 
brightening  ^blueings,"  "cuttings,"  and  soaps,  and  acts  to 
make  starch  paste  thinner.  It  is  the  only  common  acid  that 
can  be  dried  on  cotton  without  severe  rotting. 

Caustic  Soda  is  a  hard  white  solid  that  rapidly  takes 
water  from  the  air,  turning  to  a  liquid  if  exposed  too  long. 
It  easily  dissolves  in  water,  giving  off  considerable  heat  and 
forming  a  slippery  solution.  Its  solutions  quickly  dissolve 
wool,  shrink  cotton  and  mercerize  it.  It  swells  starch  to  a 
very  strong,  sticky  mass  known  as  "apparatine."  Fats 
boiled  in  Caustic  Soda  solutions  are  made  into  soaps. 

Soda  Ash  is  a  white  powder,  easily  dissolved  in  water 
and  of  mild  alkaline  reaction.  It  is  very  useful  to  neutralize 
various  acids  and  does  not  act  on  cotton  except  to  free  it  of 
waxes  and  impurities.  It  can  be -used  to  make  soaps  from 
fats  in  a  manner  similar  to  that  of  Caustic  Soda. 

Paraffin  Wax  is  a  white  solid  obtained  in  the  refining  of 
petroleum  and  does  not  dissolve  in  water.  It  melts  at 
120°  to  130°  F.  and  can  be  mixed  into  hot  starch  pastes  at 
temperatures  above  these  points.  From  thin  pastes  it  sepa- 
rates on  cooling;  the  thick  ones  do  not.  Melted  and  run  into 
rolls,  it  is  used  to  make  warps  weave  better.  It  should  not  be 
used  in  this  way  on  goods  that  are  to  be  dyed,  as  it  may  cause 
serious  stains.  The  commercial  product  is  very  pure. 

Tallow  is  a  grayish-white  fat  usually  obtained  from  the 
ox  or  sheep.  It  is  the  standard  softener  used  for  sizing 
of  yarns.  It  melts  at  110°  to  118°  F.,  does  not  dissolve  in 
water,  but  melts  and  forms  a  partial  emulsion.  When  used 
with  starch,  it  does  not  separate.  The  commercial  product 
varies  greatly  in  purity,  always  containing  water,  and 
frequently  starch,  salt,  and  soap.  Inferior  qualities  are  made 
from  horses,  home  fats,  and  other  refuse  sources. 

Bone  Grease  is  a  gray  to  a  brown,  soft  fat,  extracted 
from  the  marrow  of  bones.  It  has  a  peculiar,  disagreeable 
odor  and  melts  at  100°  to  105°  F.  It  acts  much  like  tallow, 
giving  softer  yarns  when  used  for  sizing. 

Gum  Tragasol  is  a  thick,  viscous  gum  obtained  from 
the  locust  bean.  When  dry,  it  is  very  insoluble  in  water  so 
it  is  always  sold  in  paste  form.  It  gives  a  tough,  elastic 
cover  to  the  yarn,  causing  it  to  weave  better  than  if  starched. 
The  commercial  product  is  thinned  or  diluted  for  use  by  agi- 
tation in  water  and  gentle  heating. 

Gum  Algin  is  a  gum  made  from  sea-weed  and  comes 
on  the  market  in  the  form  of  the  alginate  of  soda.  Its  prop- 
erties are  somewhat  like  gum  tragasol.  It  is  used  to  give 
adhesiveness  to  the  size  mixture. 


25 


COOKING  OF  SIZE 

The  best  way  to  make  a  mixing  of  size  is  as  follows : 

1.  Measure  into  your  mixing  tub  or  make-up  kettle  the 
quantity  of  water  you  are  to  use.     (This  is  best  determined 
by  the  number  of  inches  in  depth  in  tub). 

2.  Measure  out  your  starch  so  as  to  get  exactly  the  proper 
weight  and  add  it  to  the  water  while  constantly  stirring. 

3.  Turn  on  the  steam  and  raise  to  208°  to  210°  F.  in  30 
minutes,  stirring  constantly. 

4.  Continue  heating  the  starch: 

If  Corn-Pearl,  for  60  minutes; 

If  Corn,  thin  boiling  for  30  minutes; 

If  Potato,  for  30  minutes; 

If  Tapioca,   for  30  minutes. 

5.  Shut  off  steam.     The  size  is  now  ready  for  use.     If 
the   size   starts   to   thicken,   add   a   little  heat   to  keep   from 
setting. 

If  the  "size"  is  delivered  to  a  storage  tank  from  the  make- 
up or  mixing  kettle,  the  temperature  should  also  be  con- 
stantly maintained  at  170°  F.  by  means  of  an  efficient 
Automatic  Temperature  Controller. 

The  size  should  flow  constantly  to  the  size  box  of  the 
slasher.  In  the  size  box,  a  constant  temperature  of  from 
170°  F.  to  185°  F.  should  be  kept.  The  proper  cooked  size 
would  be  clear,  limp,  and  show  no  lumps.  Inattention  to  the 
time  of  cooking  and  the  temperatures  at  which  it  is  cooked 
are  usually  the  sources  of  trouble  in  slashing.  Continued 
cooking  of  the  starch  will  cause  it  to  grow  thin  and  lose 
its  best  sizing  qualities.  This  is  particularly  noticeable  in 
the  cooking  of  potato  starch. 

Fortunately,  difficulties  of  this  nature  are  no  longer  neces- 
sary because  specially  designed  devices  manufactured  by 
the  C.  J.  Tagliabue  Mfg.  Co.,  will  automatically  take  care 
of  the  cooking.  For  instance,  the  "TAG"  Automatic  Com- 
bination Time  and  Temperature  Controller  will  regulate 
the  time  that  is  required  to  raise  the  temperature  to  a  boil, 
also  the  exact  time  that  the  "size"  mixture  is  to  be  boiled, 
without  any  attention  from  the  slasher-tender.  Likewise,  in 
the  size  box,  the  temperature  of  the  size  is  easily  maintained 
by  means  of  the  "TAG"  Self-Operating  Size  Box  Controller. 
Slasher  rooms  equipped  with  these  simple  but  efficient  devices 
need  have  little  fear  of  uneven  sizing  or  soft  warps. 


26 


TABLES  SHOWING  CAPACITIES  OF  THE  STANDARD 
SIZES   OF   KETTLES   AT   DIFFERENT   DEPTHS 


1" 

32"  Diam. 
32"  Deep. 
3.5 

gals.            1"    . 

33"  Diam. 
42"  Deep. 
3.7 

gals. 

2" 

7.0 

2" 

7.4 

« 

3" 

10.5 

3" 

11.1 

4" 

14  0 

«                 4" 

14.8 

5" 

17  5 

"                 5"    . 

18.5 

6" 

21  0 

"                 6"    . 

22.2 

1" 

24  5 

"                  7" 

25.9 

8" 

28  0 

"                 8" 

29.6 

9"    . 

31.5 

9"  .  . 

33.3 

10" 

35  0 

"                10" 

37.0 

20" 

70.0 

"               20".. 

74.0 

30" 

105  0 

"               30" 

111.0 

32" 

112  0 

40" 

.  .148.0 

1" 

36"  Diam. 
36"  Deep. 

4  4 

gals             1"    . 

42"  Diam. 
42"  Deep. 
6.0 

gals. 

2" 

8  8 

2"    . 

12.0 

« 

3" 

13  2 

"                 3"  .  . 

18.0 

i 

4" 

17  6 

«                 4" 

24.0 

< 

5" 

22  0 

"                 5"  .  . 

30.0 

< 

fi" 

26  4 

6"  .  . 

36.0 

i 

on  o 

7"  .  . 

42.0 

i 

«                 8"  . 

48.0 

tt 

8"   . 

35.2 

9".  . 

54.0 

•* 

9".  . 

39.6 

1  0" 

fiO  0 

tt 

10".. 

44.0 

20"" 

120  0 

tt 

20"  .  . 

88.0 

30" 

180  0 

n 

30" 

132  0 

"               40" 

240  0 

tt 

36" 

158  0 

"               42"  .  . 

252  0 

tt 

1" 

48"  Diam. 
48"  Deep. 
7.8 

gals. 

2" 

15.6 

« 

3" 

23.4 

i 

4" 

31.2 

< 

5" 

39.0 

< 

6" 

46.8 

< 

7"    . 

54.6 

8"   . 

62.4 

9"    . 

70.2 

10" 

780 

20" 

156  0 

30" 

.  .234.0 

40" 

312.0 

48"  .  . 

..374.4 

« 

27 


FORMULA 
Starch Ibs. 

„§     lbs' 

|  $  lbs. 

0.3 
£    - lbs. 

Water inches gals. 

Method  of  cooking 

Yarn  sized 


FORMULA 

Starch lbs. 

S  lbs. 


I 


...................................  lbs. 


Water  ..................................................................  inches  ..................................................................  gals. 

Method  of  cooking  ..................................................................................................................... 


Yarn  sized 


FORMULA 

Starch lbs. 

8  lbs. 

h   c 

I  5  . .  lbs. 

0.2 

£     lbs. 

Water inches gals. 

Method  of  cooking 

Yarn  sized 


28 


FORMULA 

Starch Ibs. 

£  Ibs. 

I-  y 

||    .....Ibs. 

°l 

Water inches  gals. 

Method  of  cooking 

Yarn  sized 

FORMULA 

Starch Ibs. 

8     Ibs. 

I  I    Ibs. 

o  .g 

*     _„. ...Ibs. 

Water inches gals. 

Method  of  cooking 

Yarn  sized 

FORMULA 

Starch Ibs. 

S Ibs. 

°1     - Ibs. 

Water inches gals. 

Method  of  cooking 

Yarn  sized 


29 


To  Calculate  Counts  of  Cotton  Yarn. 

Measure  off  120  yards  of  the  yarn  and  weigh  in  grains. 
Multiply  the  grains  by  7,  divide  the  answer  into  (7000)   and 
then  your  answer  will  be  the  counts  of  the  yarn. 
Example: 

120  yards  weighs  50  grains,  find  the  counts  of  yarn: 

7000 

=  20's  yarn. 

50X7 

To  Calculate  Counts  of  Worsted  Yarn. 

Measure  off  80  yards  of  the  yarn  and  find  its  weight  in 
grains.  Multiply  the  grains  by  7,  divide  into  (7000)  and 
then  your  answer  will  be  the  counts  of  worsted  yarn. 

Example : 

80  yards  weigh  100  grains,  find  the  counts  of  yarn: 

7000 

=  10's  worsted  yarn. 

100X7 

To   Calculate   Counts   of   Spun   Silk. 

(Use  the  same  method  as  you  would  use  for   Cotton.) 
Measure  120  in  grains,  multiply  the  grains  by  7  and  divide 

the  answer  into    (7000).     The  answer  will  be  the  counts  of 

spun  silk. 

To    Calculate    Counts    of    (Tram    or    Gum)    Silk.       (English). 

Measure  off  100  yards  of  the  yarn  in  grains,  multiply  the 
grains  by  70  and  divide  result  into  (7000).  The  answer  will 
be  the  counts  of  the  silk. 

Example : 

100  yards  of  (Tram  or  Gum)  silk  weighs  2  grains,  what 
is  the  count  of  the  yarn? 

7000 
=  50's  silk  yarn. 

2  X  70 

To   Calculate   Counts   of  Artificial   Silk. 

Use  the  same  method  as  for  Cotton  and  Spun  Silk. 

120  yards  weighed  into  grains,  the  result  multiplied  by  7 
and  this  divided  into  (7000).  The  answer  will  give  you  the 
counts  of  artificial  silk. 

BASIS  OF  THE  COUNT  SYSTEMS  OF  YARNS. 
Standard  Length 


System 

Length 
Unit 

Weight 
Unit 

Yds.  per  Lb. 
of  No.  1 

Cotton,  English  
Cotton,  French  
Linen     

840  yds. 
1,000  metres 
300  yds. 

lib. 
500  grms. 
lib. 

840 
992  .  12 
300 

Worsted  

560  yds. 

1  Ib. 

560 

Wool  French 

100  metres 

1,000  grms. 

496 

30 


Length  of  yarn  in  yards 

Length  Unit 
=  Number  of  yarn  (or  counts). 


Weight  of  yarn  in  Ibs. 
Weight  Unit 

For  example,  if  120  yards  of  cotton  yarn  weigh  1  oz.  =  1/16 
lb.,  its  number  (or  count)   is: 

120  1 


8407                 7  16 
= =  —  =  22/7  counts. 


JL  1  7 

Te  16 


For  other  determinations,  for  example,  worsted,  select  from 
the  table  the  proper  units  for  length  and  weight  as  used  in 
exactly  the  same  formula.  The  great  advantage  of  the 
above  table  is  that  counts  can  be  determined  from  any  weight 
or  length  of  yarn. 

1.  To  find  the  length  of  Cotton  Yarn  on  a  Slasher  Beam 
when  the  weight  of  the  yarn,  counts,  and  number  of  ends 
are  known: 

Multiply  the  weight  of  yarn  on  the  beam  by  the  counts, 
and  by  840,  divide  the  result  by  the  number  of  ends  and  then 
the  result  will  be  the  length  of  the  cotton  yarn  on  the  beam. 

Example : 

A  beam  contains  500  ends  of  number  22's  cotton  yarn 
weighing  250  pounds.  Find  the  length  of  the  yarn? 

250  X  22  X  840 

=  9240  yards. 


500 

2.  To  find  the  length  of  yarn  to  run  onto  a  loom  beam 
in  order  to  make  a.  certain  number  of  cuts  of  a  certain 
length  of  cloth  to  the  cut: 

Multiply  the  number  of  cuts  by  the  number  of  yards  of 
cloth  to  be  woven  to  the  cut,  and  then  by  1.00  -f-  the  percen- 
'tage  allowed  for  contraction  in  weaving  (which  is  around  8% 
in  plain  cloth)  and  the  answer  is  the  length  of  the  yarn  you 
are  required  to  run  onto  the  beam  in  order  to  make  the 
number  of  cuts  of  required  yardage. 

Example : 

A  loom  beam  is  to  be  made  containing  10  cuts  of  40  yards 
each,  allowing  8%  to  be  used  in  weaving,  how  much  yarn 
must  be  run  on? 

1.00  +  .08  =  1.08 

1.08  X  40  X  10  =  432  yards  of  yarn  to  be  run  on. 


31 


3.  To  find  the  number  of  loom  beams  you  can  make  from 
a  certain  length  of  yarn  on  a  slasher  beam: 

Divide  the  length  of  yarn  on  the  slasher  beam  by  the  length 
required  on  the  loom  beam.  The  result  will  be  the  number  of 
loom  beams  you  can  make  from  the  slasher  beam. 

Example: 

Find  out  how  many  loom  beams  you  can  make  from  a 
slasher  beam  containing  yarn  9240  yards  in  length,  the  loom 
beams  to  be  made  requiring  432  yards  of  yarn  in  length : 

9240 

-— — —  =  21  loom  beams  of  required  length  of  yarn,  leav- 
ing 168  yards  of  yarn  on  the  slasher  beam. 

In  this  case,  they  would  usually  run  18  beams  containing 
10  cuts  each  and  3  containing  11  cuts,  and  run  the  rest  of 
the  yarn  which  would  not  quite  be  a  cut,  on  the  last  beam. 


TABLE   OF  MULTIPLES. 

Centimeters  X  0.3937  =  inches. 

Centimeters  X  0.0328  =  feet. 

Centimeters,  cubic  X  0.0338  =  apothecaries'  fluid  ounces. 

Diameter  of  a  circle  X  3.1416  =  circumference. 

Gallons  X  3.785  =  liters. 

Gallons  X  0.833565  =  imperial  gallons. 

Gallons,  imperial  X  1.199666  =  U.  S.  gallons. 

Gallons  X  8.33505  =  pounds  of  water. 

Gallons,  imperial  X  10  =  pounds  of  water. 

Gallons,  imperial  X  4.54102  =  liters. 

Grains  X  0.0648  =  grams. 

Inches  X  0.0254  =  meters. 

Inches  X  25.4  =  millimeters. 

Miles  X  1-609  =  kilometers. 

Ounces,  Troy  X  1.097  =  ounces  of  avoirdupois. 

Ounces,  Avoirdupois  X  0.9115  =  ounces  Troy. 

Pounds,  Avoirdupois  X  0.4536  =  kilograms. 

Pounds,  Avoirdupois  X  0.8228572  =  pounds  Troy. 

Pounds,  Troy  X  0.37286  =  kilograms. 

Pounds,  Troy  X  1.21527  =  pounds  Avoirdupois. 

Radius  of  a  circle  X  6.283185  =  circumference. 

Square  of  the  radius  X  3.1416  =  area. 

Square  of  the  circumference  of  a  circle  X  0.07958  =  area. 


32 


MISCELLANEOUS  MEASURES. 

Barrel  of  flour  =  196  pounds. 

Barrel  of  salt  =  280  pounds. 

Bale  of  cotton  =  (in  America)    400  pounds. 

Bale  of  cotton  =  (in  Egypt)    90  pounds. 

Bag  of  Sea  Island  cotton  =  300  pounds. 

Cable  =  120  fathoms. 

Can  =  35  pounds. 

Cask  of  lime  =  240  pounds. 

Fathom  =  6  feet. 

Hand  =  4  inches. 

Hogshead  =  63  gallons. 

Keg   (nails)  =  100  pounds. 

Noggin  or  Nog.  =  5/16  of  a  pint. 

Pace  =  3.3  feet. 

Palm  =  3  inches. 

Pipe  =  2  hogsheads. 

Stone  =  14  pounds. 

Tun  =  2  pipes. 

Cubic  foot  of  water  weighs  62.4  pounds. 

Cubic  foot  of  water  is  7.48  gallons. 

Gallon  of  water  weighs  8  1/3  pounds. 

Gallon  of  water  is  231  cubic  inches. 

In  England,  wool  is  sold  by  the  sack,  or  boll,  of  22  stones, 

which,  at  14  pounds  to  the  stone,  is  308  pounds. 
A  pack  of  wool  is  17  stones  and  2  pounds,  which  is  rated  as  a 

pack  load  for  a  horse.     It  is  240  pounds. 
Sack  of  flour  =  280  pounds. 

A  tod  of  wool  is  2  stones  of  14  pounds,  or  28  pounds. 
A  wey  of  wool  is  6^4  tods,  or  175  pounds. 
Two  weys,  a  sack,  or  350  pounds. 
A  clove  of  wool  is  half  a  stone,  or  7  pounds. 
Mile  =  5,280  feet  or  1,609.3  meters. 
Millier  or  tonneau  =  2,204.6  pounds. 
Milligram  =  0.0154  grain. 
Millimeter  (1/1000  meter)  =0.0394  inch. 
Myriagram  =  22.046  pounds. 
Myriameter  (10,000  meters)  =6.2137  miles. 
Ounce  (Avoirdupois)  =  28.350  grains. 
Ounce   (Troy  or  Apothecaries)  =31.104  grams. 
Ounce    (fluid)  =  28.3966  cubic  centimeters. 
Peck  =  9.08  liters. 
Pint    (liquid)  =  0.47318  liter. 
Pound    (Avoirdupois)  =  453.603  grams. 
Pound   (English)  =  0.453  kilogram. 
Pound    (Troy)  =  373.25  grams. 
Quart   (liquid)  =  0.94636  liter. 
Quintal  =  220.46  pounds. 
Scruple   (Troy)  =  1.296008  grams. 
Ton  =  20  hundredweight  =  2,240  pounds  (Avoirdupois) 

1,016.070  kilograms. 
Yard  =  0.9144  meter. 


33 


COMPARISON    OF    METRIC    SYSTEM    WITH    THE 

UNITED  STATES  METHOD  OF  WEIGHTS 

AND   MEASURES. 

(Arranged   in    Alphabetical    Order). 

Are  (100  square  meters)  =  119.6  square  yards. 

Bushel  =  2150.42  cubic  inches,  35.24  liters. 

Centare  (1  square  meter)  =  1550  square  inches. 

Centigram    (1/100  gram)  =0.1543  grain. 

Centiliter  (1/100  liter)  =2.71  fluid  drams,  0.338  fluid  ounces. 

Centimeter  (1/100  meter)  =  0.3937  inch. 

1  Cubic  Centimeter    =16.23  minims    (Apothecaries). 
10  Cubic  Centimeters  =    2.71  fluid  drams    (Apothecaries). 
30  Cubic  Centimeters  =    1,01  fluid  ounces   (Apothecaries). 

100  Cubic  Centimeters  =    3.38  fluid  ounces   (Apothecaries). 

473  Cubic  Centimeters  =  16.00  fluid  ounces  (Apothecaries). 

500  Cubic  Centimeters  =  16.90  fluid  ounces  (Apothecaries). 
1000  Cubic  Centimeters  =  33.81  fluid  ounces   (Apothecaries). 
Decigram  (1/10  gram)  =  1  5432  grains. 
Decimeter  (1/10  meter)  =3937  inches. 
Deciliter   (1/10  liter)  =0.845  gill. 
Dekagram    (10  grams)  =  0.3527  ounce. 
Dekaliter    (10  liters)  =9.08  quarts    (dry),  2.6418  gallons. 
Dekameter  (10  meters)  =393.7  inches. 
Dram   (Apothecaries  cr  Troy)  =39  grams. 
Foot  =  0.3048  meter,  or  30.48  centimeters. 
Gallon  =  3.785  liters. 

Gill  =  0.118295  liter,  or  142  cubic  centimeters. 
Grain  (Troy)  =  0.064804  gram. 
Grain  =  0.0648. 
Gram  =  15.432  grains. 
Hectare  (10,000  square  meters)  =2.471 
Hectogram  =  3  5274  ounces. 

Hectoliter  (100  liters)  =  2.838  bushels,  or  26.418  gallons. 
Hectometer  (100  meters)  =  328  feet  1  inch. 
Hundredweight  (112  pounds  Avoirdupois)  =50.8  kilograms. 
Inch  =  0.0254  meter. 
Inch  =  2.54     centimeters. 
Inch  =  25.40  millimeters. 

Kilogram  =  2  2046  pounds,  or  35.274   ounces. 
Kiloliter  (1,000  liters)  =  1.308  cubic  yards,  or  264.18  gallons. 
Kilometer     (1,000    meters)  =  0.62137    miles     (3.280    feet    10 

inches). 
Liter  =1.0567  quarts,  0264  gallon    (liquid),  or  0.908  quart 

(dry). 

Meter  =  39.3700  inches,  or  3.28083  feet. 
Mile  =  1.609  kilometers. 


34 


PRODUCTION  TABLE  FOR  SLASHER  HAVING   7  FT.  AND 
5  FT.  GYLINDERS-Pounds  per  10  Hours 


No. 
of 
Yarn 

Number  of  Ends  in  Warp 

No. 
of 
Yarn 

1200 

1300 

1400 

1500 

1600 

1700 

1800 

1900 

2000 

2100 

2200 

8 

2214 

2318 

2409 

2489 

2555 

2610 

2659 

2703 

2743 

2778 

2808 

8 

10 

2022 

2098 

2166 

2217 

2388 

2456 

2514 

2562 

2601 

2631 

2657 

10 

12 

1796 

1896 

1987 

2071 

2147 

2216 

2277 

2330 

2375 

2412 

2442 

12 

14 

1631 

1725 

1813 

1894 

1969 

2036 

2098 

2156 

2205 

2248 

2285 

14 

16 

1502 

1592 

1676 

1756 

1830 

1898 

1962 

2018 

2071 

2118 

2159 

16 

18 

1398 

1485 

1567 

1644 

1716 

1786 

1847 

1906 

1960 

2009 

2054 

18 

20 

1312 

1395 

1475 

1550 

1653 

1688 

1752 

1811 

1866 

1917 

1964 

20 

22 

1238 

1319 

1396 

1469 

1539 

1606 

1669 

1728 

1784 

1836 

1885 

22 

24 

1174 

1252 

1327 

1399 

1467 

1533 

1595 

1655 

1711 

1764 

1814 

24 

26 

1117 

1193 

1265 

1335 

1403 

1467 

1529 

1588 

1645 

1698 

1749 

26 

28 

1066 

1139 

1210 

1279 

1344 

1408 

1469 

1528 

1584 

1638 

1690 

28 

30 

1020 

1091 

1159 

1226 

1291 

1353 

1413 

1471 

1528 

1582 

1634 

30 

32 

977 

1046 

1113 

1178 

1241 

1303 

1362 

1420 

1475 

1529 

1581 

32 

34 

937 

1004 

1069 

1133 

1195 

1242 

1314 

1370 

1425 

1479 

1536 

34 

36 

965 

1029 

1091 

1151 

1210 

1268 

1324 

1378 

1431 

1482 

36 

38 

990 

1051 

1110 

1168 

1224 

1279 

1333 

1385 

1436 

38 

40 

1012 

1070 

1127 

1182 

1236 

1289 

1341 

1392 

40 

42 

1032 

1088 

1142 

1195 

1247 

1298 

1348 

42 

44 

1050 

1103 

1155 

1207 

1257 

1306 

44 

46 

1065 

1117 

1167 

1216 

1265 

46 

48 

1070 

1128 

1177 

1225 

48 

50 

1090 

1138 

1181 

50 

60 

956 

998 

60 

No. 
of 
Yarn 

Number  of  Ends  in  Warp 

No. 
of 
Yarn 

2300 

2400 

2500 

2600 

2700 

2800 

2900 

3000 

3100 

3200 

3300 

8 

2832 

2847 

2860 

8 

10 

2680 

2701 

2717 

2731 

10 

12 

2466 

2484 

2498 

2507 

2517 

12 

14 

2315 

2338 

2362 

2382 

2395 

2405 

14 

16 

2195 

2225 

2250 

2270 

2285 

2293 

2297 

16 

18 

2094 

2130 

2161 

2187 

2209 

2226 

2238 

2245 

18 

20 

2008 

2047 

2082 

2113 

2140 

2164 

2183 

2198 

2209 

20 

22 

1931 

1980 

2006 

2049 

2076 

2106 

2130 

2151 

2168 

2182 

22 

24 

1861 

1905 

1946 

1984 

2019 

2051 

2079 

2105 

2127 

2147 

2163 

24 

26 

1798 

1843 

1886 

1926 

1964 

1998 

2030 

2052 

2086 

2110 

2131 

26 

28 

1739 

1785 

1830 

1871 

1911 

1948 

1983 

2015 

2045 

2072 

2097 

28 

30 

1683 

1731 

1776 

1819 

1860 

1899 

1936 

1970 

2003 

2032 

2058 

30 

32 

1631 

1678 

1725 

1769 

1811 

1851 

1890 

1926 

1961 

1994 

2045 

32 

34 

1580 

1632 

1675 

1720 

1757 

1805 

1845 

1883 

1919 

1954 

1992 

34 

36 

1532 

1581 

1628 

1673 

1717 

1759 

1800 

1839 

1877 

1913 

1948 

36 

38 

1485 

1534 

1576 

1627 

1671 

1714 

1755 

1796 

1834 

1872 

1908 

38 

40 

1441 

1489 

1536 

1582 

1626 

1669 

1711 

1752 

1792 

1830 

1868 

40 

42 

1397 

1445 

1491 

1537 

1582 

1625 

1668 

1709 

1750 

1789 

1827 

42 

44 

1354 

1402 

1448 

1494 

1538 

1582 

1625 

1662 

1707 

1748 

1786 

44 

46 

1313 

1360 

1406 

1451 

1495 

1539 

1582 

1628 

1664 

1705 

1744 

46 

48 

1272 

1318 

1364 

1409 

1453 

1496 

1539 

1580 

1622 

1662 

1702 

48 

50 

1231 

1277 

1314 

1367 

1410 

1454 

1496 

1537 

1579 

1620 

1659 

50 

60 

1041 

1083 

1124 

1166 

1207 

1247 

1288 

1328 

1368 

1408 

1447 

60 

35 


COMPARATIVE   TEMPERATURE   AND   PRESSURE  TABLE 
(Fahrenheit  and  Centigrade) 


F. 

C. 

F. 

C. 

F. 

C. 

F. 

C. 

32. 

0. 

64.40 

18. 

97.25 

36.25 

129.20 

54. 

33. 

0.56 

65. 

18.34 

98. 

36.67 

130. 

54.45 

33.80 

1. 

65.75 

18.75 

98.60 

37. 

131. 

55. 

34. 

1.11 

66. 

18.89 

99. 

37.23 

132. 

55.56 

34.25 

1.25 

66.20 

19. 

99.50 

37.50 

132.80 

56. 

35. 

1.67 

67. 

19.45 

100. 

37.78 

133. 

56.11 

35.60 

2. 

68. 

20. 

100.40 

38. 

133.25 

56.25 

36. 

2.23 

69. 

20.56 

101. 

38.34 

134. 

56.67 

36.50 

2.50 

69.80 

21. 

101.75 

38.75 

134.60 

57. 

37. 

2.78 

70. 

21.11 

102. 

38.89 

135. 

57.23 

37.40 

3. 

70.25 

21.25 

102.20 

39. 

135.50 

57.50 

38. 

3.34 

71. 

21.67 

103. 

39.45 

136. 

57.78 

38.75 

3.75 

71.60 

22. 

104. 

40. 

136.40 

58. 

39. 

3.89 

72. 

22.23 

105. 

40.56 

137. 

58.34 

39.20 

4. 

72.50 

22.50 

105.80 

41. 

137.75 

58.75 

40. 

4.45 

73. 

22.78 

106. 

41.11 

138. 

58.89 

41. 

5. 

73.40 

23. 

106.25 

41.25 

138.20 

59. 

42. 

5.56 

74. 

23.34 

107. 

41.67 

139. 

59.45 

42.80 

6. 

74.75 

23.75 

107.60 

42. 

140. 

60. 

43. 

6.11 

75. 

23.89 

108. 

42.23 

141. 

60.56 

43.25 

6.25 

75.20 

24. 

108.50 

42.50 

141.80 

61. 

44. 

6.67 

76. 

24.45 

109. 

42.78 

142. 

61.11 

44.60 

7. 

77. 

25. 

109.40 

43. 

142.25 

61.25 

45. 

7.23 

78. 

25.56 

110. 

43.34 

143. 

61.67 

45  .  50 

7.50 

78.80 

26. 

110.75 

43.75 

143.60 

62. 

46. 

7.78 

79. 

26.11 

111. 

43.89 

144. 

62.23 

46.40 

8. 

79.25 

26.25 

111.20 

44. 

144.50 

62.50 

47. 

8.34 

80. 

26.67 

112. 

44.45 

145. 

62.78 

47.75 

8.75 

80.60 

27. 

113. 

45. 

145.40 

63. 

48. 

8.89 

81. 

27.23 

114. 

45.56 

146. 

63.34 

48.20 

9. 

81.50 

27.50 

114.80 

46. 

146.75 

63.75 

49. 

9.45 

82. 

27.78 

115. 

46.11 

147. 

63.89 

50. 

10. 

82.40 

28. 

115.25 

46.25 

147.20 

64. 

51. 

10.56 

83. 

28.34 

116. 

46.67 

148, 

64.45 

51.80 

11. 

83.75 

28.75 

116.60 

47. 

149. 

65. 

52. 

11.11 

84. 

28.89 

117. 

47.23 

150. 

65.56 

52.25 

11.25 

84.20 

29.00 

117.50 

47.50 

150.80 

66. 

53. 

11.67 

85. 

29.45 

118. 

47.78 

151. 

66.11 

53.60 

12. 

86. 

30. 

118.40 

48. 

151.25 

66.25 

54. 

12.23 

87. 

30.56 

119. 

48.34 

152. 

66.67 

54.50 

12.50 

87.80 

31. 

119.75 

48.75 

152.60 

67. 

55. 

12.78 

88. 

31.11 

120. 

48.89 

153. 

67.23 

55.40 

13. 

88.25 

31.25 

120.20 

49. 

153.50 

67.50 

56. 

13.34 

89. 

31.67 

121. 

49.45 

154. 

67.78 

56.75 

13.75 

89.60 

32. 

122. 

50. 

154.40 

68. 

57. 

13.89 

90. 

32.23 

123. 

50.56 

155. 

68.34 

57.20 

14. 

90.50 

32.50 

123.80 

51. 

155.75 

68.75 

58. 

14.45 

91. 

32.78 

124. 

51.11 

156. 

68.89 

59. 

15. 

91.40 

33. 

124.25 

51.25 

156.20 

69. 

60. 

15.56 

92. 

33.34 

125. 

51.67 

157. 

69.45 

60.80 

16. 

92.75 

33.75 

125.60 

52. 

158. 

70. 

61. 

16.11 

93. 

33.89 

126. 

52.23 

159. 

70.56 

61.25 

16.25 

93.20 

34. 

126.50 

52.50 

159.80 

71. 

62. 

16.67 

94. 

34.45 

127. 

52.78 

160. 

71.11 

62.60 

17. 

95. 

35. 

127.40 

53. 

160.25 

71.25 

63. 

17.23 

96. 

35.56 

128. 

53.34 

161. 

71.67 

63.50 

17.50 

96.80 

36. 

128.75 

53.75 

161.60 

72. 

64. 

17.78 

97. 

36.11 

129. 

53.89 

162. 

72.23 

36 


Fahren- 
heit 

Centi- 
grade 

Gauge 
'ressure 
Ibs. 

Fahren- 
heit 

Centi- 
grade 

Gauge 
Pressure 
Ibs. 

162.50 

72.50 

197. 

91.67 

163. 

72.78 

197.60 

92. 

163.40 

73. 

198. 

92.23 

164. 

73.34 

198.50 

92.50 

164.75 

73.75 

199. 

92.78 

165. 

73.89 

199.40 

93.00 

165.20 

74. 

200. 

93.34 

166. 

74.45 

200.75 

93.75 

167. 

75. 

201. 

93.89 

168. 

75.56 

201.20 

94. 

168.80 

76. 

202. 

94.45 

169. 

76.11 

203. 

95. 

169.25 

76.27 

204. 

95.56 

170. 

76.67 

204.80 

96. 

170.60 

77. 

205. 

96.11 

171. 

77.23 

205.25 

96.25 

171.50 

77.50 

206. 

96.67 

172. 

77.78 

206.60 

97. 

172.40 

78. 

207. 

97.23 

173. 

78.34 

207.50 

97.50 

173.75 

78.75 

208. 

97.78 

174. 

78.89 

208.40 

98. 

174.20 

79. 

209. 

98.34 

175. 

79.45 

209.75 

98.75 

176. 

80. 

210. 

98.89 

177. 

80.56 

210.20 

99. 

177.80 

81. 

211. 

99.45 

178. 

81.11 

212. 

100. 

0 

178.25 

81.25 

213. 

100.56 

179. 

81.67 

213.80 

101. 

179.60 

82. 

214. 

101.11 

180. 

82.23 

214.25 

101.25 

180.50 

82.50 

215. 

101.67 

1 

181. 

82.78 

215.60 

102. 

181.40 

83. 

216. 

102.23 

182. 

83.34 

216.50 

102.50 

182.75 

83.75 

217. 

102.78 

183. 

83.89 

217.40 

103. 

183.20 

84. 

218. 

103.34 

184. 

84.45 

218.75 

103.75 

185. 

85. 

219. 

103.89 

2 

186. 

85.56 

219.20 

104. 

186.80 

86. 

220. 

104.45 

187. 

86.11 

221. 

105. 

187.25 

86.25 

222. 

105  .  56 

3 

188. 

86.67 

222  .  80 

106. 

188.60 

87. 

223. 

106.11 

189. 

87.23 

223.25 

106.25 

-  189.50 

87.50 

224. 

106.67 

4 

190. 

87.78 

224.60 

107. 

190.40 

88. 

225. 

107  .  23 

191. 

88.34 

225  .  50 

107  .  50 

191.75 

88.75 

226. 

107.78 

192. 

88.89 

226  .  40 

108. 

192.20 

89. 

227. 

108.34 

5 

193. 

89.45 

227  .  75 

108.75 

194. 

90. 

228. 

108.89 

195. 

90.56 

228.20 

109. 

195.80 

91. 

229. 

109.45 

196. 

91.11 

230. 

110. 

6 

196.25 

91.25 

231. 

110.56 

37 


Fahren- 
heit 

Centi- 
grade 

Gauge 
Pressure 
Ibs. 

Fahren- 
heit 

Centi- 
grade 

Gauge 
Pressure 
Ibs. 

231.80 

111. 

266. 

130. 

232. 

111.11 

7 

267. 

130.56 

25 

232.25 

111.25 

267.80 

131. 

233. 

111.67 

268. 

131.11 

26 

233.60 

112. 

268  .  25 

131.25 

234. 

112.23 

269. 

131.67 

234.50 

112.50 

269.60 

132. 

235. 

112.78 

8 

270. 

132.23 

27 

235.40 

113. 

270.50 

132.50 

236. 

113.34 

271. 

132.78 

28 

236.75 

113.75 

271.40 

133. 

237. 

113.89 

9 

272. 

133.34 

237.20 

114. 

272.75 

133.75 

238. 

114.45 

273. 

133.89 

29 

239. 

115. 

10 

273.20 

134. 

240. 

115.56 

274. 

134.45 

30 

240.80 

116. 

275. 

135. 

31 

241. 

116.11 

276. 

135.56 

241.25 

116.25 

276.80 

136. 

242. 

116.67 

11 

277. 

136.11 

32 

242.60 

117. 

277.25 

136.25 

243. 

117.23 

278. 

136.67 

33 

243.50 

117.50 

278.60 

137. 

244. 

117.78 

12 

279. 

137  .  23 

34 

244.40 

118. 

279.50 

137.50 

245. 

118.34 

280. 

137.78 

245.75 

118.75 

280.40 

138. 

246. 

118.89 

13 

281. 

138.34 

35 

246.20 

119. 

281.75 

138.75 

247. 

119.45 

282. 

138.89 

36 

248. 

120. 

14 

282.20 

139. 

249. 

120.56 

283. 

139.45 

37 

249.80 

121. 

284. 

140. 

38 

250. 

121.11 

15 

285. 

140.56 

250.25 

121.25 

285.80 

141. 

251. 

121.67 

286. 

141.11 

39 

251.60 

122. 

286.25 

141.25 

252. 

122.23 

16 

287. 

141  .-67 

40 

252.50 

122.50 

287.60 

142. 

253. 

122.78 

288. 

142.23 

41 

253.40 

123. 

288.50 

142.50 

254. 

123.34 

17 

289. 

142.78 

42 

254.75 

123.75 

289.40 

143. 

255. 

123.89 

18 

290. 

143.34 

43 

255.20 

124. 

290.75 

143.75 

256. 

124.45 

291. 

143.89 

44 

257. 

125. 

19 

291.20 

144. 

258. 

125.56 

292. 

144.45 

45 

258.80 

126. 

293. 

145. 

259. 

126.11 

20 

294. 

145.56 

46 

259.25 

126.25 

294.80 

146. 

260. 

126.67 

295. 

146.11 

47 

260.60 

127. 

295  .  25 

146.25 

261. 

127.23 

21 

296. 

146.67 

48 

261.50 

127.50 

296.60 

147. 

262. 

127.78 

22 

297. 

146.23 

49 

262.40 

128. 

297.50 

147.50 

263. 

128.34 

298. 

147.78 

50 

263.75 

128  .  75 

298.40 

148. 

264. 

128.89 

23 

299. 

148.34 

51 

264.20 

129. 

299.75 

148.75 

265. 

129.45 

24 

300. 

148.89 

52 

38 


HOW    TO    USE    A    HYDROMETER 

The  hydrometer  must  be  absolutely  clean,  to  begin  with, 
and  should  therefore  be  wiped  thoroughly  with  a  clean,  soft 
rag  before  using.  The  jar  or  other  receptacle  should  also 
be  deep  enough  to  allow  the  hydrometer  to  float  freely — 
without  touching  the  bottom. 

Insert  the  hydrometer  by  grasping  same  at  the  extreme 
end  and  above  the  scale  portion  (so  that  the  indications  will 
not  be  affected  by  moisture  or  grease  on  the  stem  from  the 
hand)  and  be  careful  to  let  it  sink  of  its  own  weight  only. 
After  the  hydrometer  has  come  to  rest,  carefully  push  it  into 
the  liquid  to  the  extent  of  1/16  inch  further  and  allow  it  to 
again  come  to  rest;  this  procedure  being  for  the  purpose  of 
facilitating  the  forming  of  the  proper  meniscus  around  the 
stem  of  the  hydrometer  by  the  solution. 

Then  note  the  point  on  the  scale  which  corresponds  exactly 
with  the  level  of  the  surface  of  the  solution  and  do  not  use 
the  top  of  the  meniscus  as  the  proper  point. 

In  the  case  of  a  transparent  solution,  it  is  easy  to  get  the 
exact  point  by  the  following  method:  First  observe  the 
liquid  within  the  jar  or  other  receptacle  from  below  the  level 
of  the  solution  so  that  the  "mirror,"  caused  by  the  light 
reflection  of  the  top  surface,  is  distinctly  visible;  then  raise 
the  eye  slowly  and  observe  how  this  mirror  gradually  dis- 
appears as  the  eye  travels  upward;  just  when  the  mirror  is 
finally  lost  will  then  leave  the  eye  exactly  in  the  plane  with 
the  top  of  the  surface  and  in  position  to  take  the  exact 
reading. 

When  the  solution  is  opaque,  however,  the  extent  of  the 
meniscus  must  be  carefully  measured  with  the  eye  and  sub- 
tracted from  the  reading  given  by  the  top  of  the  meniscus,  so 
that  the  true  reading  given  by  the  level  of  the  main  body 
of  the  solution  is  obtained. 

When  the  hydrometer  is  of  combination  form,  the  tempera- 
ture indicated  by  the  thermometer  portion  is  next  noted  so 
that  the  necessary  correction  can  be  applied  if  the  solution 
varies  in  temperature  from  that  at  which  the  hydrometer  was 
standardized. 

The  correction,  however,  being  so  small,  is  entirely  negli- 
gible and  can  be  disregarded.  A  hydrometer  for  testing 
size  would  be  standardized  at  150°  F. 

Therefore  the  temperature  reading  of  the  solution  is  not 
taken  until  the  thermometer  has  had  ample  time  to  register 
approximately  150°  F. 

In  the  case  of  a  plain  hydrometer  (without  thermometer 
combined  with  the  instrument)  the  temperature  of  the  solu- 
tion must  be  ascertained  with  a  separate  thermometer.  Of 
course,  the  hydrometer  reading  should  not  be  taken  until  the 
thermometer  registers  150°  F. 


39 


DENSITY  TABLE 


Specific 
Gravity 

Degrees 
Baume 

Degrees 
Twaddell 

Lbs.  per 
Gallon 

Lbs.  per 
Gu.  Ft. 

.00 

0 

0 

8.35 

62.43 

.01 

1.4 

2 

8.43 

63.02 

.02 

2.7 

4 

8.51 

63.68 

.03 

4.1 

6 

8.60 

64.27 

.04 

5.4 

8 

8.68 

64.92 

1.05 

6.7 

10 

8.77 

65  .  52 

1.06 

8.0 

12 

8.85 

66.17 

1.07 

9.4 

14 

8.93 

66.77 

.08 

10.6 

16 

9.01 

67.42 

.09 

11.9 

18 

9.10 

68.02 

.10 

13.0 

20 

9.18 

68.67 

.11 

14.2 

22 

9.27 

69.26 

.12 

15.4 

24 

9.35 

69.92 

.13 

16.5 

26 

9.44 

70.51 

.14 

17.7 

28 

9.51 

71.17 

.15 

18.8 

30 

9.60 

71.76 

.16 

19.8 

32 

9.68 

72.41 

.17 

20.9 

34 

9.77 

73.01 

.18 

22.0 

36 

9.85 

73.66 

.19 

23.0 

38 

9.94 

74.26 

.20 

24.0 

40 

10.01 

74.91 

.21 

25.0 

42 

10.10 

75.50 

.22 

26.0 

44 

10.18 

76.16 

.23 

26.9 

46 

10.27 

76.75 

.24 

27.9 

48 

10.35 

77.41 

WHAT  IS  TEMPERATURE? 
WHAT  IS  HEAT? 

Temperature. 

If  we  touch  a  body  and  it  feels  hot,  we  are  accustomed  to 
say  that  it  has  a  high  temperature,  likewise,  if  the  body 
feels  cold,  we  are  accustomed  to  say  that  its  temperature  is 
low.  Thus,  the  sensations  experienced  upon  touching  a  sub- 
stance, gives  a  general  idea  of  the  state  of  temperature  of 
the  substance,  and  the  terms  hot,  warm,  temperate,  chilly, 
and  cold  are  used  to  indicate  the  amount  of  temperature. 

These  terms,  however,  give  only  a  general  idea  of  the 
temperature.  If  the  hand  is  held  in  cold  water  for  a  while 
and  is  then  placed  quickly  in  warm  water,  the  warm  water 
will  feel  much  warmer  than  it  actually  is.  If  a  small  quan- 
tity of  gasoline  which  has  been  in  a  room  until  it  has 
attained  room  temperature,  is  poured  on  the  hand,  it  seems 
much  cooler  than  it  actually  is. 

It  can  readily  be  seen  from  these  facts  that  the  sensations 
of  hot  and  cold  cannot  be  depended  upon  in  judging  tempera- 
ture, and  it  is  therefore  necessary  to  adopt  some  other  means 
of  measuring  this  quantity  where  it  is  desired  to  obtain  more 
accurate  results. 


40 


It  should  be  noted  that  the  temperature  does  not  indicate 
the  amount  of  heat  which  a  substance  contains  but  only 
shows  the  condition  of  the  heat  in  the  substance.  If  one 
vessel  contains  a  pint  of  water  at  a  certain  temperature  and 
another  contains  a  quart  of  water  at  the  same  temperature, 
the  quart  of  water  has  absorbed  more  heat  than  the  pint  has 
and,  consequently  it  contains  more  heat  although  its  tempera- 
ture is  the  same  as  the  pint  of  water. 

Thermometers. 

A  thermometer  is  an  instrument  for  measuring  tempera- 
ture. Therometers  indicate  the  intensity  of  the  temperature 
by  the  expansion  of  mercury  or  colored  spirit.  The  ordinary 
mercury  thermometer  is  so  familiar  that  it  scarcely  needs  a 
description. 

In  the  Fahrenheit  thermometer,  which  is  generally  used 
in  the  United  States,  the  point  at  which  the  mercury  stands 
in  the  tube  when  the  instrument  is  placed  in  melting  ice, 
is  marked  thirty-two  degrees.  The  point  indicated  by  the  mer- 
cury when  the  thermometer  is  placed  in  the  steam  arising 
from  boiling  water,  under  atmospheric  pressure  and  at  sea 
level,  is  marked  212°  F.  The  tube  between  these  two  points 
is  divided  into  180  equal  parts  called  degrees. 

On  the  Centigrade  thermometer,  the  distance  between 
these  two  points  is  divided  into  100  equal  parts  called  degrees, 
the  freezing  point  being  zero  and  the  boiling  point  100°.  The 
following  rules  have  been  obtained  for  converting  one  into 
the  other: 

Rule  No.  1. — To  convert  degrees  Fahrenheit  to  degrees 
Centigrade,  subtract  32,  multiply  the  remainder  by  5  and 
divide  by  9. 

Rule  No.  2. — To  convert  degrees  Centigrade  to  degrees 
Fahrenheit,  multiply  by  9,  divide  by  5  and  add  32. 

Heat. 

Modern  science  teaches  that  heat  is  a  form  of  energy 
and  that  all  matter  is  composed  of  molecules  which  are  more 
or  less  in  a  state  of  rapid  vibration.  The  rapidity  or  inten- 
sity of  these  vibrations  produces  the  sensations  of  warmth  or 
cold.  From  this  it  will  be  seen  that  cold  is  a  relative  expres- 
sion and  signifies  a  greater  or  less  absence  of  heat  or  motion 
of  the  molecules  of  a  body.  If  the  motion  of  the  molecules  is 
rapid,  the  body  is  warm;  if  their  motion  is  slow,  the  body  is 
less  warm  or  cold. 

Measurement   of   Heat. 

Since  heat  is  not  a  substance  and  has  no  weight,  it  cannot 
be  determined  by  a  measure  of  volume  or  by  weight,  but  can 
only  be  measured  by  the  effect  it  produces  on  other  substances. 
The  quantity  of  heat  required  to  raise  the  temperature  of  one 
pound  of  water  one  degree,  at  or  near  its  temperature  at 
maximum  density,  (391/10°  F.),  has  been  selected  as  the 
standard  unit  of  measure  and  is  called  the  British  Thermal 
Unit,  commonly  abbreviated  B.  T.  U. 


41 


A    SIMPLE    SIZED    YARN    TEST! 

Take  a  warp  thread  after  it  has  left  the  drying  cylinder 
and  hold  it  between  your  thumb  and  first  finger  as  shown 
in  the  above  illustration.  Have  four  inches  of  the  yarn  above 
the  fingers  and  if  the  thread  has  sufficient  strength  to  main- 
tain an  upright  position,  you  will  know  that  the  yarn  has 
been  properly  sized. 

However,   if  your   sized   yarn  will   not   stand   this   simple 
test,  it  is  very  likely  that  the  trouble  is  due  to  fluctuating 
temperatures    within    the    size    mixing    or    cooking    kettles 
and  in  the  size  boxes.     "TAG"  Size  Box  Automatic  Temper- 
ature Controllers  offer  a  simple  and  self-paying  solution. 


42 


NOTE    THE   DIFFERENCE    IN 
AND    "COVER" 


'FEEL" 


This  illustration  is  a  photographic  reproduction  of  two 
pieces  of  cloth  (woven  at  the  same  mill)  before  they  were 
boiled  out,  scoured  or  bleached.  The  "size"  mixture,  yarn, 
etc.,  were  identical  except  that  each  piece  of  cloth  was  sized 
at  the  temperature  indicated. 

Note  the  difference  in  texture — how  much  softer  and  more 
uniform  in  appearance  the  texture  is  where  the  warp  had 
been  sized  at  a  lower  temperature  and  uniformly  maintained 
at  185°  F.  by  having  the  size  boxes  equipped  with  "TAG" 
Size  Box  Automatic  Temperature  Controllers. 


43 


r 


ov 


Fig.  1. 


These  two  charts  are  records  of  the  temperature  of  the 
size  maintained  in  a  size  box  under  identical  operating  con- 
ditions, the  temperature  desired  being  200°  F.  Fig.  1,  shows 
the  irregularity  and  fluctuations  produced  by  the  most  careful 
HAND  CONTROL  and  Fig.  2,  the  uniformity  produced  by  a 
"TAG"  AUTOMATIC  TEMPERATURE  CONTROLLER. 
(These  results  were  obtained  at  the  mills  of  the  York  Mfg.  Co.) 


I/ 


Fig.  2. 


"TAG"  Self-Operating 

SIZE  BOX 
Temperature  Controllers 

are    so    simple    to    operate     and    so 

positive  in  action  that  even  an  un- 
skilled attendant  can  obtain  uniform 
results  with  practically  no  labor  or 
attention. 

"Set  it  and  forget  it"  describes  the 
situation  because  all  the  attendant 
need  do  is  to  "set"  the  controller 
for  the  required  temperature  and 
virtually  '  'forget  it. ' '  There  is  no 
time  and  labor  wasted  "juggling" 
the  hand  valves — no  fluctuating  tem- 
peratures —  no  splashing  or  chilling 
of  the  size— no  imperfectedly  sized 
or  variable  warps. 

The  "TAG"  Controller  requires  no 
compressed  air  or  other  auxiliary 
motive  power  and  can  be  adjusted  to 
accurately  regulate  any  temperature 
requirement  between  160°  and  235°  F. 


"Set  it  and  forget  it" 


45 


Illustration  showing  the  "TAG"  Self-Operating  Temperature 
Controller  Applied  to  a  Size  Box. 


— the  only  size  box  controller  which  offers  this  wide  and  desir- 
able range. 

A  special  "TAG"  size  box  fitting  is  supplied  with  each 
controller  for  the  convenient  reception  and  removal  of  the 
thermostatic  bulb  at  the  most  effective  location — an  essential 
factor  in  automatic  temperature  control. 

The  flange  of  the  "TAG"  fitting  on  the  inside  of  the 
box  provides  a  tight  closure  between  the  copper  sheathing: 
and  cast  iron  box — thus  preventing  the  escape  of  "size"  be- 
tween the  copper  lining  and  iron  body,  which  condition  would 
sour  the  size  and  also  disintegrate  the  iron. 

All  parts  of  the  "TAG"  Self-Operating  Size  Box  Tem- 
perature Controller  are  strong  and  practically  unbreakable 
— and  the  mechanism  is  so  sensitive  and  responsive  that 
there  is  never  more  than  a  2-degree  variation  in  the  tempera- 
ture of  the  size. 


46 


"TAG"   COMBINATION  AUTOMATIC 

TIME  AND  TEMPERATURE 

CONTROLLER 

For  Size  Mixing  or  Cooking  Kettles 


Both    in   the    boiling    of    potato    starch    and    corn    starch,    it 

is  absolutely  essential  to  have  the  "size"  mixture  attain  a 
uniform  consistency  but — this  condition  can  only  be  produced 
by  gradually  raising;  the  temperature  in  the  mixing  tubs 
or  cooking  kettles  in  a  definite  period  of  time  and  then  hold- 
ing it  at  the  boiling  point  for  a  certain  interval. 

If  the  temperature  is  raised  too  fast,  some  of  the  starch 
granules  become  encased  in  the  paste  already  formed  and 
lumps  result.  On  the  other  hand,  if  the  temperature  is 
brought  up  too  slowly,  the  size  becomes  diluted  and  conse- 
quently is  of  a  weak  consistency,  known  as  a  "run-down"  or 
"thin." 

Insufficient  heat  fails  to  develop  the  characteristics  of 
the  particular  starch  and  convert  it  into  a  uniform  paste — 
while  excessive  heat  gradually  changes  the  starch  into  invert 
sugar,  which  has  practically  no  value  as  a  protecting  or 
stiffening  agent  for  the  yarn. 


47 


"TAG"  Combination  Automatic  Time  and  Temperature 
Controller  Applied  to  a  Mixing  Kettle. 

The  exact  degree  of  temperature  and  time  intervals  must 
be  determined  by  experimental  work  on  the  particular 
formula  used  but  after  these  important  factors  have  been 
ascertained,  the  "TAG"  Combination  Automatic  Time  and 
Temperature  Controller  will  follow  these  cycles  automatically. 

A  fixed  or  adjustable  cam,  furnished  with  each  controller, 
which  is  made  to  conform  with  the  individual  requirements 
of  each  mill,  relieves  the  slasher-tender  and  over-seer  of  all 
work  and  worry  because  all  the  attendant  need  do  is  to 
open  the  hand  steam  valve  wide  and  the  "TAG"  Combination 
Controller  will  do  the  rest. 

There  are  two  distinct  processes  under  which  all  applica- 
tions are  made  in  applying  these  controllers  to  size  mixing 
tubs  or  cooking  kettles:  1 — Combination  time  and  tempera- 
ture control  of  Potato  Starch;  2 — Combination  time  and 
temperature  control  of  Corn  Starch.  Consequently,  a  differ- 
ent cam,  operating  as  follows,  is  required  for  each  starch: 

1.  Potato  Starch. — A  cam  which  will  raise  the  tempera- 
ture to  a  boil  in  30  minutes,  a  hold  at  that  point  for  30 
minutes,  then  drop  to  170°  F.,  and  an  indefinite  hold  at  that 
temperature  until  another  cooking  is  started. 

2.  Corn  Starch. — A  cam  which  will  raise  the  temperature 
to  a  boil  or  212°  F.  in  30  minutes,  a  hold  at  that  point  for 
60  minutes,  a  drop  to  170°  F.  and  held  at  that  temperature 
indefinitely. 

In  specifying  the  design  of  the  cam  for  a  Combination 
Automatic  Time  and  Temperature  Controller,  it  would  call 
for  a  minimum  temperature  of  70°  F.  and  a  maximum  of  210° 
or  211°  F.  The  adjustable  cam  can  be  arranged  for  a  2-hour 
rise  and  a  maximum  hold  of  two  hours. 


48 


"TAG"   INDICATING  THERMOMETERS 

for  Cooking  Kettles,  Size  Boxes, 
Dye  Kettles,  etc. 


These  thermometers  have 
been  especially  designed  to 

meet  the  exacting  require- 
ments of  textile  processes  and 
represent  the  ultimate  perfec- 
tion of  150  years  of  ther- 
mometer development  and 
progress. 

Permanent  accuracy  is  guar- 
anteed because  each  tube  is 
"seasoned"  to  prevent  future 
false  readings  due  to  shrink- 
age of  the  glass. 


REGULAR  FORM,  RIGHT 
ANGLE  STEM,.  Fixed 
Thread  Connection. 


Actual  temperature  con- 
ditions are  reproduced  similar 
to  those  which  the  instrument 
will  encounter  in  later  use  due 
to  the  "TAG"  method  of 
"pointing"  and  making  a 
special  scale  for  each  ther- 
mometer. 

"TAG"  Indicating  or  Indus- 
trial Thermometers  can  be  sup- 
plied in  every  desired  scale 
range  and  with  every  con- 
venient form  of  connection, 
socket,  etc. 


LEFT  SIDE  FORM 
SEPARABLE  Connection 
With  Regular  Socket  at- 
tached. 


49 


"TAG"   RECORDING   THERMOMETERS 

for  Cooking  Kettles,  Size  Boxes, 
Dryers,  etc. 


These    recorders    are    extremely    accurate    and    reliable    be- 

cause  they  have  been  designed  along  sound  and  correct 
principles,  also  due  to  their  simplicity  of  construction.  In 
fact,  the  accuracy,  material  and  workmanship  of  "TAG" 
Recording  Thermometers  are  guaranteed 

Uniformity  of  results  is  assured  because  these  instruments 
faithfully  record  every  temperature  operation,  day  or  night, 
thereby  promoting  efficiency  and  helpful  competition  among 
the  workmen  in  their  efforts  to  produce  praise-worthy  charts. 

Ease  of  reading  is  another  valuable  feature.  It  often 
happens  that  the  temperature  must  be  taken  at  a  point  which 
is  difficult  of  access.  In  such  case,  the  dial  of  the  "TAG" 
Recorder  can  be  mounted  at  a  convenient  location  for  easy 
observation. 

"TAG"  Recording  Thermometers  are  made  in  both  full- 
nickled  bronze  and  japanned  iron  cases  with  nickel  ring, 
in  8,  10  and  12-inch  sizes  and  with  12-hour,  24-hour  or  7-day 
charts. 


50 


itf^ 


TEXTILE   TEMPERATURE   ENGINEERS 

These  three  words  aptly  describe  a  large  and  constantly 
increasing  portion  of  our  extensive  business,  the  success  and 
growth  of  which  are  the  cumulative  result  of  our  pioneer 
experience  and  careful  study  of  the  various  temperature  prob- 
lems encountered  in  the  textile  field. 

The  design  and  construction  of  our  temperature  indicating, 
recording  and  controlling  instruments  for  slashing,  dyeing, 
bleaching,  etc.,  are  therefore  correct  in  every  detail — and  the 
fact  that  more  than  150  mills  have  already  installed  "TAG" 
Size  Box  Automatic  Temperature  Controllers,  is  proof  posi- 
tive that  textile  executives  have  confidence  in  our  recom- 
mendations and  products. 

Competent  advice  and  valuable  co-operation  can  there- 
fore be  had  from  our  special  corps  of  Textile  Temperature 
Engineers  concerning  any  problem  which  involves  heat,  or 
with  reference  to  any  of  our  products,  which  include : 

THERMOMETERS,  indicating,  registering  and  re- 
cording, of  numberless  types  and  forms,  for  any 
and  every  application; 

AUTOMATIC  CONTROLLERS  for  temperature, 
pressure,  time,  vacuum,  condensation,  liquid 
levels,  etc.; 

PYROMETERS,   expansion-stem  type; 
VACUUM  GAGES,  mercurial  indicating; 

OIL  TESTING  INSTRUMENTS  for  determining 
temperature,  viscosity,  specific  gravity,  flash,  fire, 
freezing  and  melting  points  of  oil  and  grease; 

HYDROMETERS,  plain  and  combined  with  ther- 
mometer; 

HYGROMETERS  for  indicating,  registering  and 
recording  humidity ; 

BAROMETERS,   mercurial  indicating. 


CJ 

^ 


AG 


UABUE 


TEMPERATURE     ENGINEERS 
\18-88  Thirty-Third  St.  Brooklyn.N.Y. 


TEMPERATURE  ENGINEERING  PIONEERS 


Boston  Chicago 

Portland,  Ore. 


Pittsburgh  Tulsa,   Okla. 

San  Francisco 


Similar  Hand  Books  on  wool  scouring,  dyeing, 
bleaching,  etc.,  will  be  issued  periodically  from 
"Temperature  Headquarters". 


51 


MEMORANDA 


52 


MEMORANDA 


53 


MEMORANDA 


54 


CONTENTS 

PAGE 

Adjustment  of  Machine 7 

Automatic  Size-Box  Temperature  Controller 45 

Automatic  Temperature  Device  for  Cooking  Kettle 47 

Basis  of  Count  Systems  of  Yarn   (Standard  Length)..        30 

Boiling  for  Potato  Starch 47-48 

Boiling  of  Corn  Starch 47-48 

Breaking  Strength  of  Sized  Yarn 22 

Breaking  Strength  of  Cloth 22 

Capacities    of   the    Standard    Sizes   of    Kettles    at    Dif- 
ferent Depths    27 

Check  Tests   13-19 

Combination    Automatic    Time    and    Temperature    Con- 
troller            47 

Comparative  Temperature  and  Pressure  Tables ....  36-37-38 

Comparison  of  Tests 19 

Comparison  of  Metric  System  with  the  U.  S.  Method  of 

Weights  and  Measures 34 

Comparison  of  Cloths  Woven  with  Yarn  Sized  at  Dif- 
ferent Temperatures   43 

Conclusions 16-21 

Cooking  of  Size 26 

Cooking  Kettle  Temperature  Device .        47 

Cotton  Yarn  (How  to  Calculate  Counts) 30 

Density   Tables    40 

Details  of  Test 9 

Details  of  Weaving  Test 17 

Discussion  of  Results 12 

Evaluation    of    Results 10 

Formula  Blanks 28-29 

Free  Advice  and  Co-operation 51 

Hand  vs.  Automatic  Temperature  Control 44 

Heat    41 

How  to  Use  a  Hydrometer 39 

How  to  Obtain  Perfectly-Sized  and  Uniform  Warps.  .  .45-46 
How  to  Prevent  Souring  of  the  Size 46 

Ideal  Mixing  or  Cooking  Kettle  Arrangement 48 

Ideal  Size-Box  Arrangement 46 

Importance  of  Slashing 3 


55 


CONTENTS—  ( Continued ) 

PAGE 

Indicating  Thermometers   49 

Influence  of  Temperature   (Coarse  Yarn) 7 

Influence  of  Temperature   (Medium  Yarn) 16 

Loom  Breakage 18 

Materials  Used   4 

Measurement  of  Heat 41 

Method  of   Cooking 4 

Micro-Photographs  of  Yarns  Before  Weaving 23 

Micro-Photographs  of  Woven  Cloth 24 

Miscellaneous  Measures    33 

Object  of  Sizing 11 

Production   Table  for  Slasher   Having   7  ft.   and   5   ft. 

Cylinders    35 

Process   of    Slashing 3 

Recording  Thermometers   50 

Silk,  Artificial  (How  to  Calculate  Counts) 30 

Silk,  English  (How  to  Calculate  Counts) 30 

Silk,  Spun  (How  to  Calculate  Counts) 30 

Size  Box  Temperature  Device 45 

Size  Mixing  Temperature  Device 47 

Sized  Yarn  Test 42 

Sizing  Materials   25 

Slasher  Details   f 16 

Special   Size-Box  Fitting : 46 

Table  of  Multiples 32 

Tagliabue  Products    51 

Temperature  Device  for  Cooking  Kettle 47 

Temperature  Device  for  Size-Box 45 

Temperature  of  Size 9 

Textile  Temperature  Engineering 51 

Thermometers    41 

Thermometers,  Indicating  and  Recording 49-50 

Time  and  Temperature  Device 47 

Weaving  Test 7 

Weaving  Test  Details 17 

What  Is  Heat? 40 

What   Is    Temperature? 40 

Worsted  Yarn   (How  to  Calculate  Counts) 30 


56 


— 


MAY 


50m-7,'27 


405129 


UNIVERSITY  OF  CALIFORNIA  LIBRARY 


